Hawaiian Egg Casserole

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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