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
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