Bacon And Egg Bake

6 slices Bacon
1 can Mushroom soup
5 Eggs, hard-cooked and sliced
1 dash Salt and pepper
2 medium Onions, diced
1/4 cup Milk
2 cups Chedder cheese, shredded (8 oz.)
English muffins, split and toasted

Fry bacon until crisp. Remove and crumble. In 2 tbsp. of grease, sauté onion.
Stir in soup, milk, eggs, cheese and seasonings. Pour into 6 x 10 inch baking dish. Top with crumbled bacon. Bake at 350 degrees for 20 minutes. Serve over toasted muffin halves.

4 servings with 1 muffin for each person.

Barbara Wood         


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