Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
Bacon and Egg Bake
Submitted by Joyce Holland, Eastern Illini Electric Cooperative
Servings
6
Calories
433
kcal
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.