"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brunch Eggs Recipe

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

Tracey Whitmer - Bellevue, WA
Added: Friday, March 13, 2009


2 doz eggs
¼ cup Cream
½ teas. Salt
Beat together
Melt 1 cube butter in large pan; scramble egg mixture in butter should be moist and fairly soft. Set aside
1 can cream of mush soup heat until smooth..1/2lb sliced mushrooms
Fry 1 lb bacon until crispy break into small pieces.
Great ½ lb cheddar cheese, set aside.

In buttered casserole make layers of the above ingredients.
1. Eggs
2. Soup
3. Bacon
4. Cheese
Repeat layers once more top w/ paprika

Bake in a cold oven at 250 for 1 hour or heated through casserole is best if made the day before, then refrigerated over night…can also be frozen.

Personal Notes:
Personal Notes:
This is not a low fat dish. :-) David and I usually have a couple of brunches a year and this dish is always requested.




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