Fully Loaded Bacon Mushroom Benedict

Fully Loaded Bacon Mushroom Benedict

(6 servings)    Printable Version
  • 12 slices lean bacon - cooked and crumbled
  • 1 can cream of chicken soup - undiluted
  • 1 Tablespoon hot salsa
  • 1/2 cup onion - minced
  • 1 cup white mushrooms - minced
  • 1 cup extra sharp Cheddar cheese - grated
  • 8 large eggs
  • l/2 cup milk
  • 8 Tablespoons toasted pecans - finely chopped (optional)
  • 4 English muffins
In a large non-stick skillet, fry the bacon and drain on paper towels. Pour off all but 1-1/2 Tablespoon of the drippings and saute the onions and mushrooms in the skillet until just soft.

Stir in the soup, milk and salsa and heat until the mixture begins to bubble, then add the cheese and stir until it melts.

Spray a 9 x 13-inch baking pan with non-stick cooking spray and pour the mixture into the pan. Break the eggs evenly over the top of the sauce.

Sprinkle on the bacon.

Bake 20 minutes at 350 degrees or until the eggs are set.

Spoon 1 egg and sauce on a toasted muffin half.

Sprinkle tops with chopped toasted pecans (if using pecans).

This recipe was originally submitted under the name "Nora's Awesome Eggs". It was changed to be a little more descriptive.

This is sort of a cheesy Benedict with bacon, cheese and mushrooms. We top each serving with toasted pecan pieces. It's optional, but you should try it.

Mr Breakfast would like to thank taintfair for this recipe.

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