(3 ounce) package cream cheese, softened
Thomas Original Flavor English muffins, split
cups (8 ounces) shredded Cheddar or Colby cheese, divided
tbsp chopped green onions
tsp Worcestershire sauce
tsp dry mustard
Spread cream cheese on each muffin half. Cut into 1/2-inch cubes. Place half the cubes in a greased 11 3/4-by-7 1/2-by-1 3/4-inch baking dish. Top with 1 1/2 cups shredded cheese. Repeat with the remaining muffin cubes and 1/2 cup cheese. In a large bowl, beat eggs until light and fluffy. Stir in the remaining ingredients. Pour over the muffins. Let stand for 15 minutes. Preheat oven to 300 F. Bake for 45 minutes, or until puffed and browned. Let stand for 10 minutes before serving.