Bacon and Egg Bake


  • 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


  1. Heat oven to 350 degrees F.
  2. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons.
  3. Sauté onion in bacon fat.
  4. Stir in soup, milk, eggs, cheese and seasonings.
  5. Pour into 10 x 5-inch baking dish. Top with crumbled bacon.
  6. Bake for 20 minutes.
  7. Serve on muffin halves.

Yield: 6 to 8 servings

Posted by wizard4 at Recipe Goldmine May 13, 2001.

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