Cheesy Egg Bake Recipe
Ingredients
| Cream of chicken soup | 1 10 1/2 Ounce, condensed | |
| 1/4 cup reconstituted nonfat dry milk | ||
| Onion | 2 Teaspoon, grated | |
| Prepared mustard | 1/2 Teaspoon | |
| Processed cheese | 4 Ounce, shredded | |
| Eggs | 6 | |
| 6 1/2-inch-thick slices French bread, buttered and halved | ||
| Snipped parsley | ||
Directions
Ir saucepan combine first 4 ingredients; cuok and stir till heated through.
Remove from heat; stir in cheese till melted.
Pour 1 cup sauce into 10 x 6 x 1 3/4-inch baking dish.
Break eggs atop sauce.
Spoon remaining sauce around eggs.
Stand bread around baking dish edges, crust up.
Bake at 350° till eggs are set, about 20 minutes.
Sprinkle with parsley.
Remove from heat; stir in cheese till melted.
Pour 1 cup sauce into 10 x 6 x 1 3/4-inch baking dish.
Break eggs atop sauce.
Spoon remaining sauce around eggs.
Stand bread around baking dish edges, crust up.
Bake at 350° till eggs are set, about 20 minutes.
Sprinkle with parsley.
Chef
