Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can cream of mushroom soup
- 2 English muffins
- 8 pieces Canadian bacon
- 4 eggs
Directions
Dilute soup with ¾ cup water.
Split muffins.
Toast them, then cut each half into 8 wedges, trying to keep shape intact.
Place ½ muffin in individual baking dish.
Cover each with 2 pieces Canadian bacon.
Make small hollow in center, break eggs into it.
Spoon over top ½ cup mushroom soup mixture.
Bake at 350°F for 12 to 15 minutes.
Eggs should be set, but not hard cooked.
They will continue cooking a little after being removed from oven.
Category:Cathy's Recipes
Category:Brunch Recipes
Category:Egg Recipes
Category:Bacon Recipes