Swiss Egg Bake
A hearty Swiss egg bake featuring creamy chicken soup, melted Swiss cheese, and French bread, perfect for brunch or family dinners with comforting flavors.
Ingredients
Instructions
- In a saucepan, combine condensed cream of chicken soup, milk, instant minced onion, and prepared mustard. Cook and stir until smooth and heated through. Remove from heat.
- Stir in shredded Swiss cheese until melted.
- Pour 1 cup of the sauce into each of two 10 x 6 x 1 1/2-inch baking dishes.
- Place halved French bread slices in the baking dishes.
- Beat eggs and pour evenly over the bread slices.
- Spoon remaining sauce over the eggs and bread.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until eggs are set.
- Garnish with snipped parsley before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a sharper flavor, substitute with Gruyère cheese. You can also add cooked vegetables like spinach or bell peppers for extra nutrition. To save time, prepare the sauce in advance and store it in the refrigerator until you're ready to bake. This dish is a fantastic way to utilize leftover bread from recipes like Aunt Helen'S Pound Cake.
Serving Suggestions
This Swiss Egg Bake is perfect for brunch, served alongside a fresh fruit salad or Herbed Potato Wedges for a balanced meal. Drizzle with a bit of hot sauce for added kick, or pair with Cherry Cranberry Salad for a refreshing contrast. It also makes a hearty breakfast option or a tasty light dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for a quicker option, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Egg Bake contains roughly 1022 calories, with 37g protein, 167g carbohydrates, and 29g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (151% of the Daily Value), and potassium (106% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1173mg per serving (51% 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 egg bake the night before. Assemble the dish and refrigerate it overnight. In the morning, simply bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it heats through completely.
Can I use a different type of cheese?
Absolutely! While Swiss cheese gives this dish its signature flavor, you can experiment with other cheeses like cheddar, Monterey Jack, or even a blend for a unique twist. Just be mindful of the melting characteristics of the cheese you choose.
Is this recipe suitable for vegetarians?
Yes, this Swiss Egg Bake is vegetarian-friendly as it contains no meat. You can enhance it by adding vegetables like mushrooms, zucchini, or tomatoes. For a fully vegetarian experience, ensure the cream of chicken soup is replaced with a vegetarian alternative.
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).