Breakfast Eye Opener - cooking recipe

Ingredients

3 slices bacon
1 c. chopped onion
1 can cream of chicken soup (10 3/4 oz.)
1/3 c. milk
1/2 tsp. prepared mustard
1/2 c. shredded sharp Cheddar cheese
4 eggs
2 English muffins, split, toasted and buttered

Preparation

Cook bacon until crisp; crumble and set aside.
Saute onion in bacon drippings (drain off some).
Add the next three ingredients to onion and stir constantly until heated.
Add cheese; stir until cheese melts.
Spoon 2/3 of sauce into an 8-inch square dish. Make four indentions in sauce; break an egg into each.
Spoon the remaining sauce around eggs.
Sprinkle with crumbled bacon.
Bake at 350\u00b0 for 20 to 25 minutes, until eggs are set.
Top muffins with sauce and eggs.