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Cheesy Egg Bake Recipe

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This recipe for Cheesy Egg Bake, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Flynn
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 - 10 oz can condensed cream of chicken soup
1/4 cup milk
2 teaspoon prepared horseradish mustard
4 ounces Swiss cheese (1 C)
6 eggs
6 - 1/2" thick slices French Bread, buttered and halved
Parsley

Directions:
Directions:
In saucepan, combine first four ingredients. Cook and stir until heated through. Stir in cheese until melted. Pour 1/2 sauce in dish (buttered or oiled). Break eggs on top of sauce. Spoon remaining sauce around eggs. Bread around edges.
350 degrees for 20 min; sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you have a crowd for breakfast, this is a delicious addition to the buffet table.

 

 

 

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