Egg and Bacon Bake
- 6 to 8 bacon slices
- 1 medium onion, sliced
- 1 can cream of mushroom soup
- 1 /4 cup milk
- 5 hard-boiled eggs, grated
- 2 cup shredded cheese
- Fry bacon until crisp. Drain and crumble. Sautee onion and bacon fat and mix all ingredients and add a dash of pepper. Pour into a 2 quart casserole and bake at 350 for 25 to 30 minutes. Good served over toasted bread or English muffins.
Recipe by Amish 365 at https://www.amish365.com/the-amish-cook-week-of-dec-24-egg-and-bacon-bake/
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