Bacon and Egg Bake

Title: Bacon and Egg Bake
Categories: None
Yield: 7 Servings

6 sl Bacon
16 oz Cheddar cheese — shredded
2 md Onions — sliced
ds Salt and pepper
1 cn Cream of mushroom soup
English muffins — split
1/4 c Milk
Split and toasted
5 Hard cooked eggs — sliced

Heat oven to 350~. Fry bacon until crisp; remove from skillet and drain,
reserve 2 Tb fat. Saute onion in the reserved bacon fat. Stir in soup,
milk, eggs, cheese, and seasonings. Pour mixture into 9×13 inch baking
dish; top with bacon. Bake for 20 minutes. Serve over muffin halves.

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