Cheese-Egg Bake
A savory baked dish combining eggs, Swiss cheese, and seasoned mushroom soup, topped with toasted rye bread slices—perfect for brunch or casual family dinners.
Ingredients
- 1 cup sliced onion
- 1 tablespoon butter ⓘ
- 8 hard-cooked eggs, sliced ⓘ
- 2 cups shredded process Swiss cheese ⓘ
- 1 can condensed cream of mushroom soup (10 1/2 oz.) ⓘ
- 3/4 cup milk ⓘ
- 1 teaspoon prepared mustard ⓘ
- 1/2 teaspoon seasoned salt ⓘ
- 1/4 teaspoon dill weed ⓘ
- 1/4 teaspoon pepper ⓘ
- 6 slices caraway rye bread, buttered and cut diagonally into 4 pieces ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Cook and stir sliced onion in butter until tender; spread in an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
- Top the onion layer with sliced hard-boiled eggs, then sprinkle with shredded Swiss cheese.
- In a bowl, beat condensed cream of mushroom soup, milk, prepared mustard, seasoned salt, dill weed, and pepper until well combined.
- Pour the soup mixture evenly over the layered ingredients in the baking dish.
- Overlap the buttered and cut rye bread slices on top of the casserole.
- Bake uncovered for 30 to 35 minutes or until heated through.
- Set oven to broil at 550°F (290°C).
- Broil the bread slices 5 inches from heat for 1 minute or until toasted.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the soup mixture. If you prefer a sharper flavor, you can substitute the Swiss cheese with aged cheddar. Fresh herbs can enhance the taste; try adding chopped chives or parsley for a pop of color and flavor. If you have leftover ingredients, check out American recipes for creative ways to use them.
Serving Suggestions
This Cheese-Egg Bake is perfect for brunch or a cozy dinner. Serve it alongside a fresh green salad or roasted vegetables for a balanced meal. It also pairs beautifully with Honey-Glazed Baked Pears for a delightful contrast of flavors. For a heartier option, consider serving it with a side of crispy bacon or sausage.
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 (175°C) until warmed through, about 20 minutes. Alternatively, you can microwave individual servings on medium power for 1-2 minutes, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Egg Bake contains roughly 478 calories, with 19g protein, 70g carbohydrates, and 16g fat. It is an excellent source of vitamin C (200% of the Daily Value), vitamin A (73% of the Daily Value), and iron (59% of the Daily Value). Note that it is relatively high in sodium, at 1520mg per serving (66% 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 use fresh eggs instead of hard-cooked eggs?
Yes, you can use fresh eggs, but you'll need to hard-boil them first. Boil the eggs for about 9-12 minutes, then cool and slice them before using in the recipe. This ensures they are cooked through and firm enough to layer in the bake.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, remove it from the fridge and allow it to come to room temperature for about 30 minutes before baking as directed.
What can I substitute for the cream of mushroom soup?
If you prefer a homemade option, you can make a quick cream sauce using butter, flour, milk, and sautéed mushrooms. Alternatively, cream of chicken or cream of celery soup can also work well as substitutes, depending on your flavor preference.
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).