egg brunch
- Categories
- Eggs
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 16 | Eggs |
| ¼ teaspoon | Salt |
| 1 cup | Evaporated milk |
| ½ cup | Butter; melted |
| 4 slices | Bacon; diced |
| ½ pounds | Chipped beef; shredded |
| ½ cup | Butter |
| 1 can | (8-oz) sliced mushrooms; drained |
| ½ cup | Flour |
| Pepper to taste | |
| 1 quart | Milk |
SAUCE
Saut‚ bacon. Remove pan from heat and drain grease. Add chipped beef, butter and mushrooms to pan with bacon. Sprinkle flour and pepper over mixture. Gradually stir in milk. Cook until sauce is thickened and smooth.
Stir constantly. Set aside. Combine eggs with salt and milk. Scramble in butter in a large skillet. In a 9x13 casserole dish, alternate layers of ½ eggs, ½ sauce, ½ eggs, ½ sauce. Cover with foil or casserole lid and bake at 275ø for 1 hour. Yield: 12 servings, ELAINE SCHUPPE
MEMPHIS, TN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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