Broadway Family Easter Egg Bake

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 35 m
Recipe by  jbroadway

“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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Adjust Servings

Original recipe yields 1 9x13-inch baking dish



  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.

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Reviews (2)

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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 have this again. We had it for dinner with a green salad. So easy to make (used leftover easter eggs, prepped it in the morning, refrigerated all day, then added the buttered bread and cooked it that evening). Unfortunately, my husband does not like the texture of onions so I had to skip them, but I added a generous helping of onion powder to the soup/seasoning mixture. I don't have seasoned salt, so in addition to the salt I added a few shakes of paprika, pepper, and cumin. When I first glanced at the ingredients, I thought this would end up tasting like a deviled egg casserole, but it just tastes like eggs and rye toast with a chicken/dill sauce! It's not anything grand, but it is so simple and so yummy.



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 time I will make the night before, i would double the bread, add some ham and let the bread soak in the soup/butter in

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Amount Per Serving (8 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 253 mg
  • 84%
  • Sodium
  • 628 mg
  • 25%

Based on a 2,000 calorie diet



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Mom's Baked Egg Muffins


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Ham and Cheese Egg Bake