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Brunch Eggs

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Ingredients

Adjust Servings:
6 slices bacon
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup onion, chopped
1/2 cup milk
1 cup cheddar cheese, shredded
6 eggs
3 english muffins

Nutritional information

383.1
Calories
231 g
Calories From Fat
25.7 g
Total Fat
10.4 g
Saturated Fat
253.6 mg
Cholesterol
840.2 mg
Sodium
19.4 g
Carbs
1.2 g
Dietary Fiber
2.4 g
Sugars
18.2 g
Protein
190g
Serving Size

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Brunch Eggs

Features:
    Cuisine:

    Puffy, fluffy, crispy! This is very loosely based off a "Reader's Quick Recipe" from May 2007's Bon Appetit magazine. I have also made this with 1 1/2 c. flour, 1/4 c. flax, 3 t. baking powder, & 1% milk. Slightly healthier; not as much raving from DH ;-)

    • 20 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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