This Broadway family Easter egg bake recipe makes a large, one-pan breakfast casserole filled with eggs, cheese, creamy mushrooms, and buttered toast.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
329 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.
Step 3
Place eggs in a saucepan in a single layer; add enough water to cover by 1 inch. Cover the saucepan; bring to a boil over high heat. Immediately remove from heat, cover, and let eggs sit, about 15 minutes. Drain water from eggs; cool under cold running water. Peel and cut into 1/4-inch thick slices.
Step 4
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Spread onion evenly in a 9x13-inch baking dish. Arrange eggs over onion; sprinkle with cheese.
Step 5
Whisk condensed milk and milk together in a bowl until smooth. Whisk in mustard, seasoned salt, dill, and black pepper. Pour mixture over eggs.
Step 6
Butter bread with remaining 2 tablespoons butter; slice into quarters. Place on casserole, butter-side-up, overlapping if necessary.
Ingredients
8 eggs
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup