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

Place eggs in a large saucepan in a single layer, cover with water by 1 inch, and cover the saucepan. Bring to a boil over high heat, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut into ¼-inch thick slices.

Step 3

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 in a 9x13-inch baking dish; arrange eggs over top. Sprinkle with cheese.

Step 4

Whisk condensed soup and milk together in a bowl until smooth; whisk in mustard, seasoned salt, dill, and black pepper. Pour mixture over eggs.

Step 5

Spread remaining 2 tablespoons butter onto bread slices; slice into quarters. Place buttered bread quarters on top casserole, butter-sides up, overlapping if necessary.

Step 6

Bake in the preheated oven until bread is beginning to brown and casserole is hot, 30 to 35 minutes.