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Creamy Swiss Eggs on Biscuits Recipe


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     Creamy Swiss Eggs on Biscuits

Category   Breakfast - Brunch
Sub Category   None
Servings   8

8 buttermilk biscuits
12 eggs
1 tablespoon butter
2 (10 3/4 oz) cans crema of chicken soup
1 1/3 cups milk
8 ounces shredded Swiss cheese (2 cups)
1/4 teaspoon pepper
1/2 cup bacon pieces (fresh or jarred)

Beat eggs in medium bowl. Melt butter in medium skillet over medium heat. Add eggs; cook 4-5 minutes or until eggs are firm but still moist; stirring occasionally.
In a small bowl, combine soup, milk, cheese and pepper; mix well. Add to eggs in skillet; stir in gently. Cook through until thoroughly heated.
Split hot biscuits; place 2 halves on each individual serving plate. Top each with egg mixture. Sprinkle with bacon.

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