Prep Time: 15 mins
Total Time: 35 mins
Servings: 8
Ingredients
12slicesbacon
1 (10 3/4 ounce) cans cream of chicken soup
1tablespoonhot salsa
1/2 cuponion
1cupmushroom
1cupextra-sharp cheddar cheese
8largeeggs
1/2 cupmilk
4English muffins, toasted
Directions
Fry bacon and drain on paper towels.
Pour off all but 1 1/2 tbsp of the drippings and sauté the mushrooms and onions in the skillet until just soft.
Stir in the soup, milk and salsa and heat until it begins to bubble.Stir in the cheese until it melts.
Spray Pam on a 9×13″ pan and pour the mixture into the pan.
Break the eggs over top of the sauce.
Crumble and sprinkle on the bacon.
Bake at 350°F for 20 minutes.
Spoon 1 egg and sauce on toasted muffin half.
Repeat with other muffins.
Reviews
“Very Good.”
“This dish was excellent. Very quick and easy to prepare. We thought the sauce would be good without the egg on a englsih muffin or toast. Two dishes in one.Thanks Debe. Bullwinkle”
“This was very good but a bit too “saucy” for me.I love the eggs on the toasted English muffin. I woul cut both the milk & soup back to half of the recipe amounts. I served the eggs with stuffed mushrooms & fried potatoes. A very enjoyable breakfast thanks Debe”