"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bacon and Egg Bake Recipe

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This recipe for Bacon and Egg Bake, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Love
Added: Saturday, September 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 bacon slices
2 medium onions, sliced
1 can of condensed cream of mushroom soup
1/4 c. milk
5 hard cooked eggs, sliced
2 cups (8 oz.) shredded cheddar cheese
dash of salt and pepper
English muffins, split and toasted

Directions:
Directions:
Heat oven to 350.

Fry bacon until crisp; remove from skillet. Drain fat.

Stir in soup, milk, eggs, cheese and seasonings.

Pour into 10 x 6 inch baking dish. Top with crumbled bacon.

Bake at 350 for 20 minutes.

Serve over muffin halves.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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