If you need an easy Easter egg brunch recipe for a main dish, this one is for you. The entire family will love it! (How can you not love something with bacon?!) It doesn’t use a ton of crazy ingredients, so you probably already have everything on hand!
This recipe can be found in volume 1 of our Dining On A Dime Cookbook.
Easy Easter Egg Brunch Recipe
- Yield: 18 servings
Ingredients
8 eggs
2 1/2 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
12 slices bread
1 (16 oz.) pkg. sausage, bacon or ham, cooked
3/4 lb. Cheddar cheese, shredded
Instructions
- Whisk eggs and milk together.
- Add cream of mushroom soup.
- Layer bread in the bottom of a greased 9×13 inch pan. The bread will overlap slightly.
- Add meat.
- Top with cheese.
- Pour egg mixture on top.
- Refrigerate overnight.
- Bake uncovered at 350° for 45 minutes. Serves 18.
This easy easter egg brunch recipe is from Dining On A Dime Cookbook, Volume 1:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Kathy Jackson
Love the post! I tried the recipe yesterday and everybody loved it, especially the husband. Even my picky eater kids cleaned their plates! Thank you for sharing it!
Mary
Can i use something other than bread? I would think the bread would be soggy.
Annie
It bakes like a bread pudding. Also, I have frozen this recipe and taken it with me on vacation to serve for breakfast on a beach trip with great results!
Deb
Thank you. Would you eat it a casserole for dinner.
Jill
You can eat a casserole anytime you want.
Pat Williams
It will not be soggy at all, it rests over-night in fridge, beaten eggs adsorb in to the bread,
For looks, I removed crusts, and add a couple more slices of bread, I have added thawed Broccoli and mushrooms just before baking – cubed ham is our preference. Leftovers are
wonderful. I am alone and this is perfect for me,
Jan
If I just let it sit all day then cook for dinner would that work?
Jill
Yes Jan that will work fine
Linda Mackenzie
Has anyone used cream of celery? My husband hates mushroom
Jill
I am pretty sure that would work fine.
Pat Williams
Cream of Celery is my favorite “cooking soup” for most things.
It would be tasty in this casserole tool
Anytime I use Mushroom soup, a can of drained mushrooms is added.
Judy
I made this today. Absolutely delicious and very filling. I halved the recipe and made in an 8 x 8-inch pan. I am glad it can be frozen.