Bacon & Egg Breakfast Bake
| Watkins Mushroom Soup Base can
be used just like the concentrated ones on the market. The directions are right on the
can. Watkins Mushroom Soup Base is tastier and has less sodium. Add extra
flavor to this recipe with Watkins Omelet & Soufflé Seasoning. YUM! Order Watkins Products |
6 Slices Bacon
2 Medium Onions, sliced
1 Tbsp. Watkins
Original Grapeseed Oil
2 Cups Prepared Watkins
Mushroom Soup Base
¼ Cup Milk
1/2 teas. Watkins
Omelet & Soufflé Seasoning
5 Hard Cooked Eggs, sliced
2 Cups (8 oz.) Shredded Cheddar Cheese
Dash of Salt & Watkins
Black Pepper
English Muffins, split & toasted
Heat oven to 350 degrees. Fry bacon until crisp. Remove
from skillet. Drain any grease. Sauté onion in grapeseed oil. 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 toasted English muffin halves. Makes 6 to 8 servings.
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