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Brunch Guest Casserole presented by Amid Summer's Inn Bed and Breakfast
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2 (10 1/2 ounce) cans cream of chicken soup
1 soup can milk
2 1/2 teaspoons grated onions
1 teaspoon prepared mustard
1 1/2 cups shredded Swiss cheese
10 eggs
1 loaf Sour dough bread, sliced thin and buttered
Combine soup, milk, onion, mustard, and cheese. Heat and stir until cheese melts and mixture is smooth. Put about 1 inch of sauce in bottom of a 9x9x2 inch baking dish. Carefully break eggs, so that yolk remains intact, onto sauce. Spoon remaining sauce around and over eggs. Place bread slices around edge of casserole, overlapping slightly. Bake at 350 degrees in a 9x9x2 inch casserole dish for about 20 minutes, or until eggs are done. Serve with ham, bacon, or sausage, if desired.
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Amid Summer's Inn Bed and Breakfast
Cedar City, Utah
Award-winning Historic English Tudor home in Cedar City, close to Zion, Bryce Canyon and the Utah Shakespeare Festival.
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Click here for pictures and information about the inn.
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More Amid Summer's Inn Bed and Breakfast Recipes:
Three Cheese Crustless Quiche |
Sour Cream Banana Bread |
Pumpkin Walnut Roll |
Fruit Smoothies |
Decadent Apple Breakfast Bake |
Brian's Breakfast Casserole |
Orange Smoothie |
Sour Dough Breakfast Bake |
Charlene's Quick Breakfast Taters
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