Bacon and egg bake

Yield: 7 Servings

Measure Ingredient
6 slices Bacon
16 ounces Cheddar cheese -- shredded
2 mediums Onions -- sliced
\N dash Salt and pepper
1 can Cream of mushroom soup
\N \N English muffins -- split
¼ cup Milk
\N \N Split and toasted
5 \N Hard cooked eggs -- sliced

Heat oven to 350~. Fry bacon until crisp; remove from skillet and drain, reserve 2 Tb fat. Saute onion in the reserved bacon fat. Stir in soup, milk, eggs, cheese, and seasonings. Pour mixture into 9x13 inch baking dish; top with bacon. Bake for 20 minutes. Serve over muffin halves.

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