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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Try this with a fruit bowl, cinnamon rolls and sliced ham for a complete brunch. Kids always seem to love this casserole, at least mine and their friends do! This makes 2 casseroles, but it can easily be halved. I have never frozen it and wonder how it would be to freeze one casserole. Ingredients:
2 (10 ounce) cans cream of chicken soup |
1 cup milk |
4 teaspoons minced onions |
1 teaspoon prepared mustard |
2 cups swiss cheese, grated |
12 eggs |
1 loaf french bread, sliced with each slice buttered and cut in half |
Directions:
1. Preheat oven to 350.
2. Combine soup, milk, onion and mustard all together in a saucepan.
3. Heat on medium until warm.
4. Stir in cheese until melted.
5. Pour 1 cup sauce into each of 2 10x6 baking dishes.
6. CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
7. Carefully cover all BUT the yolks with the remaining sauce.
8. Line each side of both pans with the bread slices.
9. Bake for 20 minutes or until the eggs are to desired doneness.
10. The eggs will cover themselves as they bake.
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