Brunch Eggs Sunny-Side Up
Creamy baked eggs nestled in a cheesy chicken soup sauce, perfect for brunch. Rich, comforting flavors that suit a casual gathering or weekend treat.
Ingredients
Instructions
- In a saucepan, combine milk, cream of chicken soup, minced onion, and prepared mustard.
- Cook and stir until smooth and heated through.
- Remove from heat; stir in shredded cheese until melted.
- Pour 1 cup of the sauce into each of two 10 x 6 x 2 1/2-inch baking dishes.
- Carefully break eggs, one at a time, into the baking dishes.
- Spoon the remaining sauce around the eggs.
- Sprinkle with snipped parsley.
- Bake in a 350°F oven for 20 minutes or until eggs are set.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. You can also substitute the cream of chicken soup with a homemade version or a cream of mushroom soup for a different taste. If you prefer a spicier kick, add a dash of hot sauce or paprika to the sauce before baking. Make sure to check if the eggs are set by gently shaking the dish.
Serving Suggestions
Serve the Brunch Eggs Sunny-Side Up with crusty bread or buttered toast for a delightful meal. A fresh garden salad or roasted vegetables pairs well, adding a colorful and nutritious touch to your brunch. This dish also complements American recipes like Fried Onion Chicken for a hearty gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes or until heated through. You can also warm individual portions in the microwave for 1-2 minutes, but be cautious not to overcook the eggs.
Nutrition & Diet Analysis (per serving)
Each serving of Brunch Eggs Sunny-Side Up contains roughly 541 calories, with 17g protein, 94g carbohydrates, and 14g fat. It is an excellent source of iron (115% of the Daily Value), vitamin C (60% of the Daily Value), and potassium (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sauce and assemble the dish the night before. Cover and refrigerate it, then bake it fresh in the morning. This saves time and allows the flavors to meld together nicely.
What can I use instead of cream of chicken soup?
You can substitute cream of chicken soup with homemade cream sauces or use cream of mushroom soup for a vegetarian option. Additionally, a blend of sour cream and chicken broth can create a similar creamy texture and flavor.
Can I add vegetables to this recipe?
Absolutely! Chopped spinach, bell peppers, or mushrooms can be added to the sauce for extra nutrition and flavor. Just sauté the veggies briefly before adding them to ensure they cook through during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).