| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 2 | Dozen eggs; whipped slightly | |
| 1 | Tablespoon; snipped fresh parsley | |
| 3/4 | c | Plus 2 tablespoons milk |
| Salt and Pepper | ||
| 1 | cn | Cream of mushroom soup |
| 10 | oz | Sour cream |
| 16 | sl | Crumbled; fried bacon |
| 4 | oz | Sharp Cheddar cheese; grated |
| 4 | oz | Jalapeno cheese; grated |
| 8 | oz | Fresh mushrooms; sliced |
| 1 | Fresh green pepper; diced, optional | |
| 2 | tb | Butter |
| Fresh tomato slices |
INSTRUCTIONS
Saute mushrooms in butter and set aside. NOTE: I add fresh chopped green pepper, also. Mix eggs, parsley, milk, salt and apper and scramble until eggs are soft and glossy. Place in 9 x 13 inch greased baking dish. Mix soup and sour cream together and spread over egg mixture. Sprinkle both cheeses over soup layer. Sprinkle mushrooms and bacon on top. Place thinly sliced tomato over entire casserole. Refrigerate overnight or longer, if desired. Set out at room temperature 30 minutes before baking. Bake 325 degrees for 30-40 minutes. Let stand for 5 minutes before serving. Posted to EAT-L Digest by Mary Jameson <mjameson@I1.NET> on Sep 9, 1997
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