- 6 bacon slices
- 2 medium onions, sliced
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1/4 cup [60 mL] milk
- 5 hard-boiled eggs, sliced
- 1 cup [227 g] grated Cheddar cheese
- Hint of salt
- Hint of pepper
- Toasted English muffin halves
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- Preheat oven to 350°F [180°C].
- Fry bacon slices until crunchy; remove bacon slices from frypan.
- Drain, crumble and reserve fried bacon crumbs.
- Mix together cream of mushroom soup concentrate, milk, egg slices and grated Cheddar cheese; salt and pepper.
- Pour mixture into a 10 x 5-inch [25 x 12.7-cm] baking pan.
- Sprinkle mixture all over with reserved bacon crumbs.
- Bake into preheated oven, for 20 minutes.
- Serve immediately, over toasted English muffin halves.
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