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Brunch Eggs

6 slices bacon
1 can cream of chicken soup
12 teaspoon dry mustard
12 cup onion, chopped
12 cup milk
1 cup cheddar cheese, shredded
6 eggs
3 English muffins


Fry bacon; drain off fat, except for 1 tablespoon. Saute onion. Stir in soup, milk and mustard. Heat until warm. Stir in cheese until it melts. Pour sauce into greased 9x13-inch pan. Break eggs on top of sauce. Crumble and sprinkle on bacon. Bake 20 minutes at 350 or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.

Source: www.food.com