Eggs Newport
Recipe: #23260
March 27, 2016
Categories: Breakfast, Casseroles, Bacon, Eggs, Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, Sugar-Free, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (309 g)
- Calories 877
- Total Fat - 57.8 g
- Saturated Fat - 19.3 g
- Cholesterol - 455.7 mg
- Sodium - 1648.5 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 1 g
- Sugars - 26.5 g
- Protein - 37.5 g
- Calcium - 130.4 mg
- Iron - 3.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Blend 1 can cream of mushroom soup with 1/2 cup mayonnaise.
Step 2
Gradually add 1/2 cup milk. Stir until well blended. Add 1 teaspoon chopped chives and onions.
Step 3
Slice 6 hard boiled eggs. Layer egg slices and mayonnaise sauce in a buttered quart baking dish.
Step 4
Sprinkle 8 slices crispy cooked bacon, crumbled, around edge of dish.
Step 5
Bake at 350 degrees for 20 minutes.
Step 6
Serve over toast.
Tips
No special items needed.
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