Ingredients:
12 slices bacon
1 (10 3/4 ounce) cans cream of chicken soup
1 tablespoon hot salsa
1/2 cup onions
1 cup mushrooms
1 cup extra-sharp cheddar cheese
8 large eggs
1/2 cup milk
4 English muffins, toasted
Directions:
Fry bacon and drain on paper towels.
Pour off all but 1 1/2 tbsp of the drippings and saute the mushrooms and onions in the skillet until just soft.
Stir in the soup, milk and salsa and heat until it begins to bubble. Stir in the cheese until it melts.
Spray Pam on a 9×13″ pan and pour the mixture into the pan.
Break the eggs over top of the sauce.
Crumble and sprinkle on the bacon.
Bake at 350 F for 20 minutes.
Spoon 1 egg and sauce on toasted muffin half.
Repeat with other muffins.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.