Eggs over Toast recipe

All Recipes Breakfast and Brunch Recipes Eggs

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
6 hard-cooked eggs, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups milk
salt and pepper to taste
8 slices white bread, toasted

Nutrition Info

256.3 calories
carbohydrate: 28.7 g
cholesterol: 163.9 mg
fat: 10.8 g
fiber: 2.9 g
protein: 11.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 760.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.

Recipe Yield

8 servings

Recipe Note

My mom started making this when I was little with all the left over eggs from Easter. It's awesome and the recipe can be changed a lot. You can use leftover ham or chicken too. It basically a throw in kind of recipe.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Eggs over Toast Recipe, simple recipe Eggs over Toast, recipe Eggs over Toast, recipe Eggs over Toast, Eggs over Toast recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe eggs, , prima recipes , baking , tasty recipe best recipes