Ingredients
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18 hard-boiled eggs
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3 (10 3/4 ounce) cans condensed cream of mushroom soup
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1 1/2 cups milk
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2 cups shredded cheddar cheese, divided (I used Four Cheese Mexican)
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8 ounces sour cream or 8 ounces mayonnaise
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1/2 teaspoon garlic salt
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1/2 teaspoon kosher salt
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1/8 teaspoon cayenne pepper (omit if using pepper Jack cheese)
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1/2 teaspoon fresh ground black pepper
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8 English muffins, split
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16 slices bacon, fried crisp (2 slices for each serving.)
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black olives
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grated cheddar cheese
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crumbled bacon
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chopped green onion
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mushroom
Instructions
- Preheat the oven to 350 degrees.
- Butter a 13x9 inch baking dish.
- Slice the eggs and layer them in the prepared pan.
- Combine the soup, milk, sour cream, garlic salt, kosher salt, cayenne pepper, and black pepper in a large bowl and mix well.
- Add 1 cup of cheese to the mixture.
- Mix well and spoon evenly over the sliced eggs.
- Bake for 45 to 50 minutes, or until bubbly and lightly golden.
- Last 10 minutes of baking, sprinkle with the remaining cup of cheese.
- Place 2 slices of bacon, criss-cross over toasted and buttered English muffins.
- Cover with eggs mixture.
- Garnish with chopped green onion, black olives, grated cheddar cheese, or mushrooms, if desired.