"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Breakfast or Brunch Egg Casserole Recipe

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This recipe for Breakfast or Brunch Egg Casserole, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie Morris
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
18 Eggs
1 Cup Plus 2 Half & Half
3 T. Butter
1 can condensed mushroom soup (10 1/2 Oz.)
2 6 oz. sliced mushrooms, drained
5 oz. shredded sharp cheddar cheese (approx. 1 1/4 cups)
10 to 12 slices bacon, fried crisp and crumbled

Directions:
Directions:
Beat eggs and half and half together and soft scramble in butter in a large skillet. Remove from heat and addmushroom soup, mushrooms and cheese. Pour into greased 3 qt. pyrex casserole or baking dish. Top with bacon . Bake 250 degrees for 1 hour. Eggs should be set but not hard. I have covered with foil and held tem for 45 min. and they were great. Serve with fresh fruit and sweet rolls. Popyes bisquits are wonderful with them and you just call and order and pick them up.
I do not roll dough. Only the paper kind. Ha.

 

 

 

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