Ingredients
-
6
-
1
-
1/2
-
1/2
-
1/2
-
1
-
6
-
3
-
-
-
-
-
-
-
Directions
Brunch Eggs,,I really enjoyed this recipe for it’s ease and presentation. I’m not one much for salt and found the soup to be a little over powering for my taste. I will make it again and cut the soup back and add more milk or 1/2-1/2 which used. Also, do watch the eggs towards the end. They didn’t look done, but they were
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Steps
|
1
Done
|
Fry Bacon; Drain Off Fat, Except For 1 Tablespoon. |
|
2
Done
|
Saute Onion. |
|
3
Done
|
Stir in Soup, Milk and Mustard. |
|
4
Done
|
Heat Until Warm. |
|
5
Done
|
Stir in Cheese Until It Melts. |
|
6
Done
|
Pour Sauce Into Greased 9x13-Inch Pan. |
|
7
Done
|
Break Eggs on Top of Sauce. Crumble and Sprinkle on Bacon. |
|
8
Done
|
Bake 20 Minutes at 350 or Until Eggs Are Set. Spoon 1 Egg and Sauce on a Toasted Muffin Half. |
