Eggs for brunch

Yield: 12 Servings

Measure Ingredient
3 \N Dozen eggs
2 cans Mushroom soup; undiluted
2 cups Mushrooms
2 cups Sharp cheddar cheese
¼ cup Sherry
½ cup Finely chopped onion
½ cup Finely chopped bell pepper
\N \N Salt & pepper to taste

Using 2 large skillets, scramble eggs until set. Transfer to a 3-quart casserole. Add other ingredients & mix well. Bake at 350 for 30 minutes.

May be done the day before, covered & refrigerated. Bring to room temperature before baking.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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