I served this dish for our family baking luncheon along with fresh fruit, mini pumpkin breads and juice. We baked scones after lunch which was a fun family time. Family Baking Day
18 eggs scrambled with a quarter cup of water or milk, whichever you prefer
lb. bacon cooked and crumbled
8 oz. fresh mushrooms chopped
Green pepper, red pepper, onion to taste (I use about 1/2 cup each)
12 oz. grated cheddar cheese
1 can cream of mushroom soup, or any other cream soup you like
2/3 cup half and half
Grease a 9/13 baking pan
Sweat the onions, peppers and mushrooms in a large pan with a little butter or some of the bacon grease. Add eggs and cook until nearly set then add crumbled bacon and finish cooking eggs. Pour egg mixture into 9/13 pan prepared pan.
Sprinkle shredded cheese over eggs.
Mix cream of mushroom soup and half and half and pour over eggs and cheese. Cover with foil and place in refrigerator overnight. Bake uncovered @ 350 for 50 minutes or until bubbly. Let stand for a few minutes to set before serving.
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