Bacon and Egg Bake

6 slices bacon
2 medium onions, sliced
1 can cream of mushroom soup
1/4 cup milk
5 hard cooked eggs, sliced
2 cups (8 ounce) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted

Heat oven to 350 degrees. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Saut?onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5 inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves. 6 to 8 servings.

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