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Easy Easter Egg Brunch Recipe

Easy Easter Egg Brunch Recipe

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.

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!
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Easy Easter Egg Brunch Recipe

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!
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  • Author: Tawra
  • 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

  1. Whisk eggs and milk together.
  2. Add cream of mushroom soup.
  3. Layer bread in the bottom of a greased 9×13 inch pan. The bread will overlap slightly.
  4. Add meat.
  5. Top with cheese.
  6. Pour egg mixture on top.
  7. Refrigerate overnight.
  8. Bake uncovered at 350° for 45 minutes. Serves 18.

This easy easter egg brunch recipe is from:

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Reader Interactions

Comments

  1. Kathy Jackson

    April 26, 2017 at 12:37 pm

    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!

    Reply
  2. Mary

    March 30, 2018 at 7:26 am

    Can i use something other than bread? I would think the bread would be soggy.

    Reply
    • Annie

      March 22, 2021 at 2:11 pm

      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!

      Reply
      • Deb

        April 14, 2022 at 9:57 am

        Thank you. Would you eat it a casserole for dinner.

        Reply
        • Jill

          April 15, 2022 at 8:06 pm

          You can eat a casserole anytime you want.

          Reply
    • Pat Williams

      April 6, 2021 at 11:37 pm

      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,

      Reply
  3. Jan

    March 24, 2021 at 12:22 pm

    If I just let it sit all day then cook for dinner would that work?

    Reply
    • Jill

      March 25, 2021 at 3:43 pm

      Yes Jan that will work fine

      Reply
  4. Linda Mackenzie

    March 30, 2021 at 1:01 pm

    Has anyone used cream of celery? My husband hates mushroom

    Reply
    • Jill

      March 31, 2021 at 9:04 am

      I am pretty sure that would work fine.

      Reply
    • Pat Williams

      April 6, 2021 at 11:43 pm

      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.

      Reply
  5. Judy

    April 17, 2021 at 12:10 pm

    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.

    Reply

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