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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Excellent change of pace for a hearty and tasty breakfast or brunch delight. Ingredients:
2 cans cream of shrimp soup |
1 cup half and half |
4 teaspoons instant minced onion |
1 teaspoon prepared mustard |
2 cups shredded swiss cheese |
12 eggs |
12 thick slices of sourdough bread buttered and halved |
Directions:
1. In saucepan combine soup, half and half, onion and mustard then cook until smooth and heated through.
2. Remove from heat then stir in cheese until melted.
3. Pour 1 cup of the sauce into two baking dishes.
4. Break 6 eggs into sauce in each casserole.
5. Carefully spoon remaining sauce around eggs.
6. Stand bread slices around edges of casseroles with crusts up.
7. Bake at 350 for 20 minutes.
8. Sprinkle with snipped parsley if desired.
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