2 c. cream of chicken soup
1 c. milk
4 tsp. instant minced onion
1 tsp. mustard
2 c. shredded Swiss cheese (8 oz.)
12 eggs
12 (1/2" thick) slices French bread, buttered & halved

In saucepan, combine soup, milk, onion and mustard. Cook and stir until smooth and hot. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10" x 6" x 1 3/4") baking dishes. Break 6 eggs into sauce in casserole. Carefully spoon remaining sauce around eggs. Stand bread slices around edges of casseroles with crusts up. Bake in 350 degree oven for 20 minutes or until eggs are set. Serves 12.