BRUNCH EGGS ON ENGLISH MUFFINS

Brunch Eggs on English Muffins image

Add something hearty to your family's dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.

Provided by Betty Crocker Kitchens

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/2 cup milk
1/4 cup shredded Cheddar cheese (1 oz)
2 teaspoons grated Parmesan cheese
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
Dash of ground red pepper (cayenne)
2 English muffins, split
4 thin slices fully cooked Canadian-style bacon (2 oz)
8 eggs, beaten
Freshly ground pepper

Steps:

In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 445 mg, Fiber 0 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g