"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mom's Egg Brunch Recipe

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This recipe for Mom's Egg Brunch, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Beavers
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 slices cooked diced bacon ( you can also use the real bacon bits in the packages) MODERN TECHNOLOGY!!!
1/2 pound dried beef cut up
2 (4 oz) cans cushrooms (optional)
1/2 cup flour
1 quart milk
16 eggs 1/4 tsp salt
1 cup evaporated milk
1/4 cup melted butter

Directions:
Directions:
Melt 1/4 cup butter and add bacon, diced beef and 1 can mushrooms. Sprinkle 1/2 cup flour over mixture and stir in 1 quart milk, slowly cook until thick.
Now beat 16 eggs, add salt, evaporated milk and the 1/4 cup melted butter. Soft scramble the eggs and then in a casserole dish layer eggs and sauce. Over the top sprinkle the remaining can of mushrooms.
Bake @ 270 for one hour

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes (unless you cook the bacon)
Personal Notes:
Personal Notes:
Best breakfast casserole I have ever made. It can be made 24 hours ahead and kept in refrig and then cooked. This is what we have every Christmas morning. Put it in and open presents.

 

 

 

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