Bacon and Egg Bake


Bacon and Egg Bake

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


  • 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


  • 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.


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

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