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Mushroom Eggs Recipe

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This recipe for Mushroom Eggs, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Erwin

Category:
Category:

Ingredients:  
Ingredients:  
18 eggs
1/2 c milk
1-1/4 lb. mushrooms, sliced
1 T butter or margarine
1/4 c green onions
1-1/2 c shredded Jack cheese
1-1/2 c shredded cheddar cheese
2 T dry Sherry
1 can cream of mushroom soup
1/2 soup can milk (approximate.)

Directions:
Directions:
Mutter in large skillet and saute mushrooms and green onions. Wire whip eggs with milk. Add to skillet w/veggies and cook still soft set. Set aside.

In small saucepan combine cream of mushroom soup with Sherry and 1/2 soup can milk-stir until smooth over low heat. Set aside.
Combine cheeses and divide in half. Spoon 1/2 eggs into 9 x 11 inch Pyrex . Pour on 1/2 soup mixture. Add 1/2 cheese. Spoon in remaining eggs then soup, and top with cheese. May be covered and refrigerated overnight.

Preheat over to 325
Bake uncovered ~ 30 minutes until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Great Christmas morning breakfast; make day before.

 

 

 

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