Bacon and Egg Bake
6 slice Bacon
16 oz Cheddar cheese -- shredded
2 medium Onions -- sliced
dash Salt and pepper
1 can cream of mushroom soup
English muffins -- split
1/4 c Milk
Split and toasted
5 Hard cooked eggs -- sliced
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.