Bacon and Egg Bake

Bacon and Egg Bake

Submitted by Joyce Holland, Eastern Illini Electric Cooperative
Servings 6
Calories 433kcal

Ingredients

  • 6 slices bacon
  • 2 medium onions sliced
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 5 hard-boiled eggs sliced
  • 8 ounces cheddar cheese shredded
  • Dash of salt and pepper
  • English muffins split and toasted

Instructions

  • Preheat oven to 350 F.
  • Fry bacon until crisp, remove from skillet and crumble when cooled.
  • Drain fat, reserving 2 tablespoons. Saute onions in bacon grease.
  • Stir together onions, soup, milk, eggs, cheese, salt and pepper. Pour into a 10x6-inch baking dish and top with crumbled bacon.
  • Bake for 20 minutes, until hot and bubbly.
  • Serve over toasted English muffin halves.

Notes

Nutrition information: 433 calories; 27.6g fat; 1,166mg salt; 20.8g carbohydrates; 25.1g protein.