1/2 stick margarine
1 (small) onion
18 eggs, hardboiled and chopped
2 cans cream of mushroom soup
1/2 cup milk
1/3 stick processed American cheese
Directions: Microwave margarine and onion until onions are tender. Add chopped eggs. Set aside. Mix soup, milk and cubed cheese together, then stir in eggs mixture. Spread into a 9x13 inch pan, bake 30 to 40 minutes at 350°F. Serve over toast.
Notes: This breakfast casserole is perfect to use up those hard-boiled Easter eggs. It can easily be made the night before and cooked in the morning.