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Breakfast

​Bacon and Egg Bake - 1998
​Recipe courtesy of Joan Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking