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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe came from my grandmother, and my mother made it every year on Christmas morning. Although I have not tried it, I do believe you could substitute all low-fat ingredients in this dish to make it healthier. Read more . You could get really creative with it, too-use turkey bacon, add fresh sauteed mushrooms, onions......anything goes! Ingredients:
1-10 3/4 oz. can cream of mushroom soup |
1/2 c mayonnaise (i use slightly less) |
1/2 c milk |
6 hard boiled eggs, sliced |
8 slices bacon, cooked and crumbled |
1 t chopped fresh chives (optional) |
4 toasted english muffin halves |
1 quart baking dish |
Directions:
1. Cook bacon until crisp, drain, crumble, set aside.
2. Cook eggs to desired hard boiled doneness; peel, slice, set aside.
3. Blend cream of mushroom soup with mayonnaise, then gradually add milk, continuing to blend until creamy.
4. Add chives.
5. In baking dish, layer sauce and egg slices until gone.
6. Sprinkle top with bacon crumbles.
7. Bake in pre-heated 350 oven for 20 minutes to half hour, until heated through.
8. Serve over toasted English muffin halves.
9. Goes well with fresh cut up fruit (SOMETHING about it has to be healthy, heh heh!)
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