Broadway Family Easter Egg Bake

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

Ingredients

• 8 eggs
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded Swiss cheese
• 1 teaspoon prepared yellow mustard
• 1 cup sliced white onion
• 6 slices dark caraway rye bread
• 0.75 cup milk
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon dried dill weed
• 0.5 teaspoon seasoned salt

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.