Melissa’s Cozy Teacup

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Remember the Scotch eggs? Those will NOT be making an appearance on my Easter table this year, or any other year for that matter. Here is a breakfast casserole that looks pretty good. I have not tried the recipe yet but I will before the big day. I don’t like surprises when entertaining. Testing a recipe before hand can help your event run smoothly.

BRUNCH EGGS

6 slices of bacon (I used the prepackaged real bacon crumbles. It saves time)

1 can cream of chicken soup

1/2 tsp dry mustard

1/2 C chopped onions

1/2 C milk

1 C shredded cheddar cheese

6 eggs

3 English muffins split open

If you are using uncooked bacon, fry it then drain off all but on TBS of fat. Saute onion in the fat that is left in the pan. I will be using coconut oil to saute my onion. Stir in soup, milk and mustard. Heat until warm. Stir in cheese until it melts. Pour sauce into greased 9×13-inch pan. In the sauce, make six even spaced, ‘divots’ with the back of a spoon. Break an egg into each of the divots. Sprinkle crumbled bacon over everything. Bake 20 minutes at 350 or until eggs are set. Toast English muffins. Spoon sauce topped with an egg on to each muffin half and serve. Serves 6.

A nice mix of fruit would go well with this. You can either offer fresh fruit by itself, or Next week, I’ll be posting a couple of fruit recipes for a bit of variety at your Easter table.

If you do try this recipe, let me know how you liked it. I love your input!