A secret family recipe is OUT!

Some of my favorite memories of my childhood have to do with Cheesy Egg Bake. Strange, right? I remember being a little girl and always going to my godparents’ house for special occasions, get-togethers or post-church lunches. Aunt Kathy, my godmother, is one of the most amazing women anyone could know. She is barely 5-feet tall, has the best hats and shoes, is full of personality and one of the best cooks in this world (seriously.) She and Uncle Charles (my godfather) have been friends with my dad for years and have been a part of mine and my sister’s lives since we were born. They lived in Savannah, GA (where I grew up) and moved to Jacksonville, FL (where I live now) when I was a young girl. We would always make special trips to see them … to go out on their boat, to visit with their family or just for a weekend getaway.

My sister Sarah and I on Aunt Kathy & Uncle Charles’ dock.

My sister and I loved it. We’d always look forward to playing dress-up in her closet, wearing her T-shirts as dresses with a belt wrapped around the waist, prancing around in her high heels and big hats, and eating the Cheesy Egg Bake. When we couldn’t make it to Aunt Kathy’s on a Sunday, my mom would receive several requests from the two of us to make CEB after church or on a Saturday morning. So, needless to say, when I moved out on my own, I gave Aunt Kathy a call for the recipe. She was delighted to share it with me and I just think it’s too good to keep to ourselves! 

I will say, though, that we aren’t much for exact measurements, but I am going to do my best to get the recipe as close as possible. The good thing – you can modify it many ways and it will still be delicious, and it’s so easy to make even a four-year-old can do it!

What you’ll need:
(Note: My photos show slightly different from the ingredients below, because I made it for a large group and had to use a few substitutions.)
* 6-8 eggs
* 1-2 cups whole milk
* 2 cans cream of chicken soup
* 1 onion, finely diced
* 1 pkg. shredded cheddar cheese
* 6-8 slices pre-cooked Canadian bacon (found in the lunch meat section)
* 1 loaf Rye bread
* Garlic salt & pepper to taste

I made this spur of the moment and didn’t have the exact ingredients, so I improvised. Fortunately, you can use any combination of cream of mushroom, cream of chicken or cream of celery soup and it still tastes just as great!

Pre-heat your oven to 350 degrees. In a large saucepan, mix 2 cans of soup, 1 cup of milk and 1 package shredded cheddar cheese on medium heat.

My four-year-old niece, Bailey, helps pour in the ingredients.

Whisk together until cheese is melted. If the mixture is too thick, add more milk 1/4 cup at a time. You want it to form a cheesy, creamy paste, but not too thick and you don’t want it to be runny.

Sprinkle garlic salt and pepper to desired taste. (I do about 2 pinches of garlic salt and 1 pinch of pepper.) Stir in the diced onion. And, as my niece Bailey says, “It’s very important to taste it before you cook it, Aunt Blakeley.”

Pour the cheese mixture into a glass or ceramic baking dish. Once the cheese mixture is poured evenly in the dish, begin cracking the eggs into it, one at a time, trying not to let them touch. You can usually get 3-4 eggs in a row.

Place in the oven for approximately 30 minutes, or until egg whites appear white and cooked and the yolks are not jiggly.

While the egg bake is in the oven, cook the Canadian bacon and toast the bread (1-2 pieces of bread per egg). To cook the bacon, cook on medium-heat in a skillet or on a griddle, about 45-50 seconds on each side. If you are good at multi-tasking, toast the bread while cooking the bacon. Otherwise, it can wait until after the bacon is cooked. Don’t worry about the toast or bacon getting cold. You are going to pour the hot, baked cheese mixture over it.

Once eggs are fully cooked, remove dish from oven.

Place 1-2 slices of toasted bread on a plate and top with one or two pieces of cooked Canadian bacon.

Spoon one egg atop the bread and cover with cheese sauce. If you’re anything like me, you’ll want a little toast with your cheese … it’s so good! (I seriously could just lick the bowl.)

Serve immediately and enjoy! I really hope you like it. If you do, be sure to think of the sweet Kathy Davenport the next time you make it. I know it will make her so happy knowing someone else is enjoying her delicious recipe. (And if you’re looking for a realtor in the Jacksonville, FL area – she is the BEST!)

Let me know what you think!

And, since I mentioned it being so easy even a four-year-old can make it, I will leave you with this video of my niece’s “Cooking Show.” (Watch out, Paula Dean!)


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