Ingredients
4 sl bacon -- chopped
1 can cheddar cheese soup
8 eggs
1/3 cup milk -- whole
1 sm apple; peeled -- chopped
1 cup cheese, cheddar -- shredded
about 4 ounces
1/8 teaspoon pepper, black -- ground
1 can cheddar cheese soup
8 eggs
1/3 cup milk -- whole
1 sm apple; peeled -- chopped
1 cup cheese, cheddar -- shredded
about 4 ounces
1/8 teaspoon pepper, black -- ground
Directions
Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell''s Recipes
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell''s Recipes