Zutaten für Saucy Eggs With English Muffins
- 1/4 cup crumbled cooked bacon
- 1 (10.75 ounce) can cream of chicken soup
- Dry Mustard
- Onion
- 1/2 cup milk
- Cheddar Cheese
- 6 large eggs
- English Muffins
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Zubereitung von Saucy Eggs With English Muffins
- Sauté 1/2 cup chopped onion in 2 tablespoons bacon fat until softened (about 5 minutes).
- Stir in 1/2 cup milk, 1 (10.75 ounce) can cream of chicken soup, and 1 teaspoon Dijon mustard. Heat gently until warmed through (about 3 minutes).
- Grease a 9x13 inch baking dish. Pour the sauce into the prepared dish.
- Crack 6 large eggs carefully on top of the sauce. Sprinkle with 1/4 cup crumbled cooked bacon.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until eggs are set to your liking.
- Toast 6 English muffins. Top each muffin with 1 egg and a generous spoonful of the creamy sauce.
- Sprinkle with 1/4 cup shredded cheddar cheese (or your favorite cheese) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
9g
Fat
52g
Carbs
6g
