granny's hasty breakfast egg casserole

Name: GRANNY's Hasty Breakfast Egg Casserole
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: 8 - hard cooked eggs; 1 package(s) 3 oz. potato chips, crushed; 1/2 cup(s) milk; 1 can(s) condensed cream of mushroom soup; - celery salt and pepper to taste

(2 RATINGS)

98 Pinches 1 Photo

Nancy J. Patrykus

Spokane, WA

Updated on Oct 1, 2011

Another of my maternal grandma Walkers recipes.She would be up at dawn, baking or making breakfast. She retired to heaven a few years back. But her memory,recipes and love linger on. Another of her favorite saying was; "Early to bed and early to rise makes a man healthy, wealthy and wise."

Rate

prep time 5 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

8 - hard cooked eggs
1 package 3 oz. potato chips, crushed
1/2 cup milk
1 can condensed cream of mushroom soup
- celery salt and pepper to taste

How To Make granny's hasty breakfast egg casserole

Step 1

Eggs can be cooked the night before,to save time. Shell and slice eggs, arrange with potato chip crumbs in alternate layers in a buttered baking dish,or pie tin. Reserving enough potato crumbs for the top. Combine soup with milk. Season lightly with celery salt and pepper, then pour over top. Sprinkle with remaining crumbs. Bake in a 350 degree oven about 25 minutes, until heated and delicately browned. Serve with toast.
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