Bacon And Egg Casserole
|Hard cooked eggs||6|
|Milk||1 Cup (16 tbs)|
|Dry mustard/Prepared mustard||1⁄8 Teaspoon|
|Canned french fried onion rings||1 3⁄4 Ounce (Half Of 3 1/2 Ounce Can)|
Cook eggs conventionally.
In 2-quart casserole or baking dish, cook bacon between layers of paper towel until crisp, about 3 minutes, 15 seconds.
Remove bacon, paper towels and excess drippings from dish.
Melt butter in same baking dish (20 sec).
Stir in flour and salt until smooth.
Gradually add milk, stirring constantly.
Cook uncovered, about 3 minutes or until thickened, stirring occasionally.
Stir in pepper and mustard.
Peel and quarter hard cooked eggs; arrange in the sauce.
Crumble bacon and sprinkle over eggs.
Cook uncovered, 2 minutes or until hot.
Add onion rings and cook, uncovered, 1 minute.