Try this with a fruit bowl, cinnamon rolls and sliced ham for a complete brunch. Kids always seem to love this casserole, at least mine and their friends do! This makes 2 casseroles, but it can easily be halved. I have never frozen it and wonder how it would be to freeze one casserole.
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Units: US | Metric
- 1Preheat oven to 350.
- 2Combine soup, milk, onion and mustard all together in a saucepan.
- 3Heat on medium until warm.
- 4Stir in cheese until melted.
- 5Pour 1 cup sauce into each of 2 10x6 baking dishes.
- 6CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
- 7Carefully cover all BUT the yolks with the remaining sauce.
- 8Line each side of both pans with the bread slices.
- 9Bake for 20 minutes or until the eggs are to desired doneness.
- 10The eggs will cover themselves as they bake.
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Nutritional Facts for Swiss Cheese Egg Bake
Serving Size: 1 (222 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 301.2
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 6.2 g
- Cholesterol 234.6 mg
- Sodium 658.9 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 1.1 g
- Sugars 1.0 g
- Protein 16.2 g