Bacon And Egg Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | 7 | Servings | |
INGREDIENTS
| 6 | Bacon | |
| 16 | oz | Cheddar cheese, shredded |
| 2 | Onions, sliced | |
| ds | Salt and pepper | |
| 1 | Cream of mushroom soup | |
| English muffins, split | ||
| 1/4 | c | Milk |
| Split and toasted | ||
| 5 | Hard cooked eggs, sliced |
INSTRUCTIONS
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 9x13 inch baking dish; top with bacon. Bake for 20 minutes. Serve over muffin halves. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 250
Total Fat: 28.3g
Cholesterol: 220.3mg
Sodium: 759.2mg
Potassium: 200.7mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 2.7g
Protein: 22.5g