Breakfast never tasted so good!
Becky Low shares her recipe for a Hawaiian Egg Casserole.
1 dozen hard boiled eggs
2 cups cooked crumbled bacon or cooked sausage
2 cans (10.75-oz) cream chicken soup
2 cans (10.75-oz) cream potato soup
1 can milk (about 1 ⅓ cups)
Salt and Pepper to taste
2 cups shredded cheese
Ham slices, optional
Pineapple slices optional
Sliced green onions, optional garnish
Recipe may be prepared ahead and stored in refrigerator overnight.
Pre-heat oven to 350 degrees. Lightly spray 9×13 pan, or 12 1-cup ramekins. Line ramekins with 3-4 thin slices of optional ham.
Eggs and bacon should be cooked ahead; dice and place in mixing bowl. Add cream chicken and cream potato soups. Fill one soup can with milk and add to bowl. Gently stir ingredients to mix. Note – additional milk may be added if a soupier consistency is desired. Place casserole in prepared 9×13 or 1-cup ramekins. Bake until hot and bubbly: 50-60 minutes for 9×13 pan; 35-40 minutes for 1-cup ramekins. For a browned top, remove foil at least partway through baking time.
Garnish with optional sliced green onions; serve with pineapple slices. If casserole was baked in a 9×13 pan serve with a slice of ham.
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