Egg-Cheese Bake
A hearty egg and cheese casserole featuring rye bread, savory onions, and Swiss cheese, perfect for breakfast or brunch gatherings, offering comforting flavors and satisfying textures.
Ingredients
- margarine or butter, softened
- 6 slices caraway rye bread ⓘ
- 1 medium onion, sliced ⓘ
- 1 Tbsp. margarine or butter ⓘ
- 8 hard-cooked eggs, peeled and sliced ⓘ
- 2 c. shredded processed Swiss cheese (8 oz.) ⓘ
- 1 can condensed cream of mushroom soup ⓘ
- 3/4 c. milk ⓘ
- 1 tsp. prepared mustard ⓘ
- 1/2 tsp. seasoned salt ⓘ
- 1/4 tsp. dried dill ⓘ
Instructions
- Spread margarine over one side of each slice of bread.
- Cut each slice diagonally into four triangles.
- Cook and stir onion in 1 tablespoon margarine until onion is tender.
- Spread the onion mixture in an oblong baking dish (12 x 7 1/2-inch) or a 9 x 9 x 2-inch dish.
- Arrange the bread triangles over the onion mixture.
- Top with sliced hard-cooked eggs.
- Sprinkle shredded Swiss cheese over the eggs.
- In a bowl, mix condensed cream of mushroom soup, milk, prepared mustard, seasoned salt, and dried dill.
- Pour the mixture evenly over the layered ingredients.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until hot and bubbly.
Nutrition & Diet Analysis (per serving)
599
kcal
30% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
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).
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).