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Cheesy Egg Bake Recipe
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Reconstituted nonfat dry milk||1⁄4 Cup (4 tbs)|
|Grated onion||2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Processed swiss cheese||4 Ounce, shredded to make 1 cup|
|Thick french bread slices||6 , buttered and halved (1/2 Inch Thick Pieces)|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1694 Calories from Fat 585
% Daily Value*
Total Fat 66 g101%
Saturated Fat 29.6 g147.9%
Trans Fat 0 g
Cholesterol 1380.8 mg
Sodium 4872.4 mg203%
Total Carbohydrates 176 g58.8%
Dietary Fiber 7.7 g30.8%
Sugars 13.1 g
Protein 99 g198%
Vitamin A 102.4% Vitamin C 35.4%
Calcium 120.7% Iron 91.5%
*Based on a 2000 Calorie diet
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.