Saucy Eggs With English Muffins Recipe

Craving Eggs Benedict but want a quicker, creamier twist? This recipe delivers! We ditch the hollandaise for a luscious cream of chicken soup sauce, creating a comforting and flavorful breakfast (or brunch!) that's ready in under 40 minutes. Perfect for a weekend treat or a special occasion.

Prep Time 15 mins
Cook Time 35 mins
Calories 383.1 kcal
Protein 36g
Rating 5.0 (2 Reviews)
Saucy Eggs With English Muffins 38

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Saucy Eggs With English Muffins

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Saucy Eggs With English Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Saucy Eggs With English Muffins

  1. Sauté 1/2 cup chopped onion in 2 tablespoons bacon fat until softened (about 5 minutes).
  2. 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).
  3. Grease a 9x13 inch baking dish. Pour the sauce into the prepared dish.
  4. Crack 6 large eggs carefully on top of the sauce. Sprinkle with 1/4 cup crumbled cooked bacon.
  5. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until eggs are set to your liking.
  6. Toast 6 English muffins. Top each muffin with 1 egg and a generous spoonful of the creamy sauce.
  7. 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