| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon — chopped |
| 1 |
sm |
Apple; peeled — chopped |
| 1 |
cn |
Cheddar cheese soup |
| 1 |
c |
Cheese, cheddar — shredded |
| 8 |
|
Eggs |
|
|
About 4 ozs |
| 1/3 |
c |
Milk — whole |
| 1/8 |
ts |
Pepper, black — ground |
INSTRUCTIONS
Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup
of soup in bowl until smooth, add eggs; beat until well blended, set aside.
In casserole, stir remaining soup until smooth, stir in apple, milk, cheese
and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubling. Stir
once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon
drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover,
micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to
center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH
or until set. Fold in half, slide on plate. Repeat with bacon drippings and
remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.
Campbell's Recipes
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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