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Brunch Scrambled Eggs Recipe

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This recipe for Brunch Scrambled Eggs, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki and Neil Frederiksen
Added: Saturday, September 6, 2008


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

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 350║for 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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