EGGS NEWPORT

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This is an excellent egg casserole for a crowd. Cook time does not reflect the time it takes to hard boil the eggs or cook the bacon.

Provided by Nimz_

Categories     Breakfast

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 16

18 hard-boiled eggs
3 (10 3/4 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
2 cups shredded cheddar cheese, divided (I used Four Cheese Mexican)
8 ounces sour cream or 8 ounces mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper (omit if using pepper Jack cheese)
1/2 teaspoon fresh ground black pepper
8 English muffins, split
16 slices bacon, fried crisp (2 slices for each serving.)
chopped green onion (optional)
black olives (optional)
grated cheddar cheese (optional)
mushroom (optional)
crumbled bacon (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a 13x9 inch baking dish.
  • Slice the eggs and layer them in the prepared pan.
  • Combine the soup, milk, sour cream, garlic salt, kosher salt, cayenne pepper, and black pepper in a large bowl and mix well.
  • Add 1 cup of cheese to the mixture.
  • Mix well and spoon evenly over the sliced eggs.
  • Bake for 45 to 50 minutes, or until bubbly and lightly golden.
  • Last 10 minutes of baking, sprinkle with the remaining cup of cheese.
  • Place 2 slices of bacon, criss-cross over toasted and buttered English muffins.
  • Cover with eggs mixture.
  • Garnish with chopped green onion, black olives, grated cheddar cheese, or mushrooms, if desired.

Nutrition Facts : Calories 676, Fat 43.8, SaturatedFat 18.5, Cholesterol 482.1, Sodium 1647.8, Carbohydrate 37.8, Fiber 2.1, Sugar 6.1, Protein 32.1

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