In a medium sauce pan over medium heat, combine the flour, salt, pepper and just enough milk to make a smooth paste. Add the remainder of the milk. Increase heat to medium-high. Stirring occasionally, cook until thickened. (If mixture starts to boil, reduce the heat slightly so it's just under the boiling point.)

Stir in the Velveeta until melted. Add all remaining ingredients cook 3 more minutes or until fully heated through - stirring occasionally.

Serve warm over toasted English muffin halves or toast.


This is a recipe for a topping for English muffins or toast. It's a big favorite in the Midwest. Once you try it, you'll wanna try it again and again. Delicious!

Mr Breakfast would like to thank schweet for this recipe.

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