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Creamed Eggs on English Muffins

Total Time

Prep/Total Time: 25 min.


4 servings

I came across this magazine when I first got married more than 20 years ago. It's still my husband's favorite for breakfast or brunch.


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh mushrooms
  • 3/4 cup milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 6 hard-boiled large eggs, coarsely chopped
  • 4 English muffins, split and toasted


  1. In a saucepan, saute onion in butter until almost tender. Add mushrooms; saute until mushrooms and onion are tender. Stir in milk and cream cheese; cook and stir until cheese is melted and blended. Stir in Parmesan cheese, parsley, mustard, salt and pepper. Add eggs; heat through. Serve over English muffins.

Nutrition Facts

1 each: 553 calories, 36g fat (20g saturated fat), 402mg cholesterol, 794mg sodium, 32g carbohydrate (7g sugars, 2g fiber), 24g protein.

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