Eggs for brunch
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
| Salt & pepper to taste | ||
Directions
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.
LYNN JANUARY
MEMPHIS, TN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .