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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Brunch Eggs Recipe

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This recipe for Brunch Eggs is from The Whitmer Family Cookbook Project, 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:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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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