Brunch Eggs(18 to 20 Servings)
Brunch Eggs(18 To 20 Servings) is an moderately easy dinner. Made with 3 doz. eggs, 1/4 c. milk, 2 cans cream of mushroom soup, 1/2 c. sherry and 2 tbsp. green pepper, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Beat eggs and milk together.
Heat soup enough to smooth.
Add sherry, mushrooms, green pepper and pimento.
Scramble eggs in butter until softly firm.
Put in buttered 3-quart casserole. Layer eggs, soup mixture and cheese; repeat.
Dash with paprika. Put in cold oven; turn heat to 250Β°.
Bake for 1 hour or until hot.
Can be prepared the day before and refrigerated before baking.
π· Perfect Pairings
Complete your meal with these
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