Ruthie's scrambled egg medley

12 Servings

Ingredients

QuantityIngredient
2Dozen eggs; whipped slightly
1Tablespoon; snipped fresh parsley
¾cupPlus 2 tablespoons milk
Salt and Pepper
1canCream of mushroom soup
10ouncesSour cream
16slicesCrumbled; fried bacon
4ouncesSharp Cheddar cheese; grated
4ouncesJalapeno cheese; grated
8ouncesFresh mushrooms; sliced
1Fresh green pepper; diced, optional
2tablespoonsButter
Fresh tomato slices

Directions

Saute mushrooms in butter and set aside. NOTE: I add fresh chopped green pepper, also. Mix eggs, parsley, milk, salt and apper and scramble until eggs are soft and glossy. Place in 9 x 13 inch greased baking dish. Mix soup and sour cream together and spread over egg mixture. Sprinkle both cheeses over soup layer. Sprinkle mushrooms and bacon on top. Place thinly sliced tomato over entire casserole.

Refrigerate overnight or longer, if desired. Set out at room temperature 30 minutes before baking.

Bake 325 degrees for 30-40 minutes. Let stand for 5 minutes before serving.

Posted to EAT-L Digest by Mary Jameson <mjameson@...> on Sep 9, 1997