Bacon and Egg Bake

Posted by wizard4 at recipegoldmine.com May 13, 2001

6 slices bacon
2 medium onions, sliced
1 can cream of mushroom soup
1/4 cup milk
5 hard cooked eggs, sliced
2 cups (8 ounces) shredded Cheddar cheese
Dash of salt and pepper
English muffins, split and toasted

Heat oven to 350 degrees F.

Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Saute onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5-inch baking dish. Top with crumbled bacon. Bake 20 minutes.

Serve on muffin halves.

Yield: 6 to 8 servings