Swiss Cheese Egg Bake

• 2 (10 ounce) cans cream of chicken soup
• 1 cup milk
• 4 teaspoons minced onions
• 1 teaspoon prepared mustard
• 2 cups swiss cheese, grated
• 12 eggs
• 1 loaf French bread, sliced with each slice buttered and cut in half

1. Preheat oven to 350.
2. Combine soup, milk, onion and mustard all together in a saucepan.
3. Heat on medium until warm.
4. Stir in cheese until melted.
5. Pour 1 cup sauce into each of 2 10x6 baking dishes.
6. CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
7. Carefully cover all BUT the yolks with the remaining sauce.
8. Line each side of both pans with the bread slices.
9. Bake for 20 minutes or until the eggs are to desired doneness.
10. The eggs will cover themselves as they bake.

cream of chicken soup, milk, onions, mustard, swiss cheese, eggs, bread

Taken from www.food.com/recipe/swiss-cheese-egg-bake-170940 (may not work)