Brunch Eggs

I'm always on the lookout for brunch recipes and this one has become a family favorite! Delicious and easy to make. I increase the muffins to four and the eggs to eight for our family of four. There's plenty of sauce to accommodate this without further changes.

Excellent recipe.I cut the reipe back to do 2 eggs. Notice that the recipe does not have salt as an ingredient - you don't need it the chicken soup is quite salty and for my taste just right.. I did it as a "do ahead" recipe. Made the sauce covered it with foil and set it aside until 25 minutes before brunch, then placed it covered in the 350F oven for ten minutes, it will be all bubbly, brought it out uncovered it, added the eggs, popped it back in the oven - uncovered baked for a further 12 minutes and the eggs were perfect. If you like your centers soft (I do) you have to watch the last few minutes so have everything else ready and hot. Thanks Dancer for a winner

This is a keeper! We loved it. Had for dinner last night. I used a 28oz can of soup and doubled the rest of the sauce ingredients. I used 9 large eggs for the 9x13 pan and cooked it about 25 minutes. Yummy! Thank you.

I really enjoyed this recipe for it's ease and presentation. I'm not one much for salt and found the soup to be a little over powering for my taste. I will make it again and cut the soup back and add more milk or 1/2-1/2 which I used. Also, do watch the eggs towards the end. They didn't look done, but they were

This was easy and delicious! My husband and I ate it all on toast for Sunday breakfast. I substituted cream of mushroom for the chicken and used heavy cream instead of milk just because I had it left from another recipe. I will definitely be making this again. Thanks for another yummy dish!