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Bacon and Egg Bake


6 slices bacon

2 onions - chopped

1 Can Cream of Mushroom Soup

1/4 cup milk

5 hard-cooked Eggs - sliced

2 cups shredded Cheddar Cheese

Dash salt & pepper

8 English Muffins - split & toasted


Fry bacon until crisp,remove from skillet.

Cool and crumble for topping.

Drain fat from skillet,reserving 2 Tbsp.

Saute the onion in the reserved fat until soft.

Stir in soup, milk, eggs, cheese and seasonings.

Pour into 10x16" baking dish.

Top with crumbled bacon.

Bake at 350 deg for 20 min.

Serve over English Muffins