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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole is from The Benington 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:  
3 dozen eggs
1/4 c milk
1/2 c butter or margarine
2 (10 3/4oz) cans golden mushroom soup
1 (8 oz) can mushrooms, drained
2 c cheddar cheese
paprika
Directions:
Directions:
Combine eggs and milk. Beat well. Scramble in butter until very soft. Reserve. Combine soup and mushrooms. Heat and stir until smooth. Great two quart casserole. Put half of eggs into casserole, follow with half of sauce. Repeat. Top with cheese. Sprinkle paprika on top. Chill overnight. Bake a 250 degrees for one hour.
Personal Notes:
Personal Notes:
Needs to chill overnight.

 

 

 

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