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Saucy Eggs with English Muffins

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“Much like eggs benedict but with a sauce made of cream of chicken soup”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions in bacon fat.
  2. Stir in milk, cream of chicken soup and mustard- heat until warm.
  3. Place sauce in greased 9x13 pan.
  4. Break eggs on top of sauce- cover with crumbled bacon.
  5. Bake for 20 minutes at 350 degrees.
  6. Place 1 egg and sauce on toasted english muffin.
  7. Sprinkle with shredded cheese.

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