Bacon and Egg Bake Posted by wizard4 May 13, 2001 6 slices bacon 2 medium onions, sliced 1 can cream of mushroom soup 1/4 cup milk 5 hard cooked eggs, sliced 2 cups (8 ounces) shredded Cheddar cheese Dash of salt and pepper English muffins, split and toasted Heat oven to 350 degrees F. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Sauté onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5-inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves. Yield: 6 to 8 servings