Brunch Scrambled Eggs Recipe

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This recipe for Brunch Scrambled Eggs is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Miscellaneous

Ingredients:	Ingredients: 20 slices bread with crusts removed, Pepperidge Farm thin sliced square sandwich loaf or other similar firm style bread 1 # shredded cheese 1 # ham or bacon 1 qt milk 10 eggs 1/2 # mushrooms, sliced 2 t dry mustard

Directions:	Directions: Make 24 Hours Ahead 1. If using bacon, dice, brown and drain. If using ham, cut into sm cubes. Pre cook mushrooms in microwave and drain. 2. Butter 9x13 pan and add in layers, 1/2 of bread all of ham or bacon, 1/2 cheese, all of mushrooms and then rest of bread. 3. Beat together eggs, milk and mustard and pour over ingredients in pan. Top with remaining cheese. 4. Cover and refrigerate. Freezes well at this point for later use, but must thaw before baking. 5. Bake at 350ºfor 50 minutes. Uncover and bake another 20 minutes. Will be slightly browned and bubbly. Let sit 10 minutes before servings, otherwise it will be runny.

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Brunch Scrambled Eggs Recipe

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