Brunch Eggs Sunny-Side Up - cooking recipe

Ingredients

2 (10 1/2 oz.) cans cream of chicken soup
1 c. milk
4 tsp. minced onion
1 tsp. prepared mustard
8 oz. shredded cheese (Cheddar, Swiss or choice)
12 eggs
snipped parsley

Preparation

In saucepan, combine milk, soup, onion and mustard.
Cook and stir until smooth and heated through.
Remove from heat; stir in cheese until melted.
Using two 10 x 6 x 2 1/2-inch baking dishes, pour 1 cup sauce into each.
Break eggs, one at a time, into baking dishes.
Carefully spoon remaining sauce around eggs.
Sprinkle with parsley.
Bake in 350\u00b0 oven for 20 minutes or until eggs are set.