Broadway Family Easter Egg Bake

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"This is a dish that my parents always cooked us on Easter morning. Very good, and a good way to use your colored Easter eggs that the Easter Bunny brought your kids!"
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1 h 35 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
  4. Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.


  • Cook's Note
  • The casserole can be prepared ahead of time up to the point of placing the bread on top. If refrigerated overnight, add the bread slices just before baking, and bake an additional 10 minutes.


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My husband gave me a look of trepidation when I described this recipe to him, but he said "I told you, if you make it I'll try it." Turns out it tasted great and he said that he would gladly hav...

This was just ok. The bread and the eggs were a great idea to use up. I really recommend getting the Rye (not white or wheat). Ours came out kind of soupy but the bread was crispy. I think next ...

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