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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Dancer^
Servings: 6 to 8
6 slices bacon
2 medium. onions, sliced
1 can cream of mushroom soup
¼ cup milk
5 hard cooked eggs, sliced
2 cup, 8 ounce shredded Cheddar cheese
dash of salt and pepper
English muffins, split and toasted
Heat oven to 350°F. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Sauté onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 by 5 inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves.