Egg casserole brunch for six
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Hard boiled eggs | |
| 12 | Slices of bacon- cooked | |
| Drained and crumbled | ||
| 2 | Cans cream of mushroom soup | |
| 1 | cup | Milk |
| 1 | cup | Mayonaise |
| 1 | tablespoon | Snipped fresh chives (or |
| Minced onion) | ||
| ½ | teaspoon | Thyme |
| Parsley sprigs and paprika | ||
| For garnish | ||
Directions
Layer sliced eggs in greased casserole. Blend the soup, milk, mayonaise and herbs and pour over the eggs. Bake at 350 degrees for about 20 minutes. Sprinkle bacon and paprika on the top and bake another 10 minutes. Garnish with fresh parsley sprigs.