BACON AND EGG BAKE
6 slices bacon
2 med. onions, sliced
1 can cream of mushroom soup
1/4 cup milk
5 hard cooked eggs, sliced
2 cup (8 oz.) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted
Heat oven to 350 degrees. Fry bacon until crisp. Remove from skillet.
Drain fat, reserving 2 tablespoons. Saute onion in bacon fat. Stir
in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5 inch
baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on
muffin halves. 6 to 8 servings.