Cheesy Egg Bake Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Condensed cream of chicken soup10 3⁄4 Ounce, condensed (1 Can)
 Milk1⁄4 Cup (4 tbs)
 Onion2 Tablespoon, finley chopped
 Prepared mustard1⁄2 Teaspoon
 Shredded swiss cheese1 1⁄2 Cup (24 tbs)
 Eggs6
 French bread slices1 , buttered
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 232 Calories from Fat 121

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 240.3 mg

Sodium 356.6 mg14.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.54 g2.2%

Sugars 1.8 g

Protein 16 g31.4%

Vitamin A 18.2% Vitamin C 6.2%

Calcium 26.4% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

In a saucepan combine soup, milk, onion, and mustard; cook and stir till heated through.
Remove from heat; stir in cheese till melted.
Pour 1 cup of the soup mixture into a 10x6x2-inch baking dish.
Carefully break eggs atop soup mixture in baking dish.
Spoon remaining soup mixture around eggs.
Stand bread halves around baking dish edges, crust side up.
Bake, uncovered, in a 350° oven about 20 minutes or till eggs are set to desired doneness.
Sprinkle with parsley.
To serve, spoon soup mixture over eggs and bread slices.
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