Breakfast |
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Bacon and Egg Bake - 1998
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Fry bacon until crisp, remove from skillet. Crumble when cooled and set aside. Drain fat, reserving 2 tablespoons. Mix remaining ingredients (except muffins) with onion and bacon. (Save some bacon to crumble on top). Place into 10 x 6 baking dish. Bake at 350 degrees for 20 minutes. Serve over muffin halves.
- 6 bacon slices
- 2 medium onions -- sliced
- 1 can Cream of Mushroom soup
- ¼ cup milk
- 5 eggs -- hard cooked
- 2 cups cheddar cheese -- shredded
- salt and pepper -- to taste
- 8 English Muffins -- toasted
PREPARATION
Fry bacon until crisp, remove from skillet. Crumble when cooled and set aside. Drain fat, reserving 2 tablespoons. Mix remaining ingredients (except muffins) with onion and bacon. (Save some bacon to crumble on top). Place into 10 x 6 baking dish. Bake at 350 degrees for 20 minutes. Serve over muffin halves.
