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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
12 slices bacon |
1 (10 3/4 ounce) can cream of chicken soup |
1 tablespoon hot salsa |
1/2 cup onion |
1 cup mushroom |
1 cup extra-sharp cheddar cheese |
8 large eggs |
1/2 cup milk |
4 english muffins, toasted |
Directions:
1. Fry bacon and drain on paper towels.
2. Pour off all but 1 1/2 tbsp of the drippings and sauté the mushrooms and onions in the skillet until just soft.
3. Stir in the soup, milk and salsa and heat until it begins to bubble. Stir in the cheese until it melts.
4. Spray Pam on a 9x13 pan and pour the mixture into the pan.
5. Break the eggs over top of the sauce.
6. Crumble and sprinkle on the bacon.
7. Bake at 350°F for 20 minutes.
8. Spoon 1 egg and sauce on toasted muffin half.
9. Repeat with other muffins.
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