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.Print
Easy Easter Egg Brunch Recipe
- Yield: 18 servings
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
- 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:
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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!
Can i use something other than bread? I would think the bread would be soggy.
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!
Thank you. Would you eat it a casserole for dinner.
You can eat a casserole anytime you want.
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,
If I just let it sit all day then cook for dinner would that work?
Yes Jan that will work fine
Has anyone used cream of celery? My husband hates mushroom
I am pretty sure that would work fine.
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.
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.