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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I'm the mother of two teenagers, co-owner of a plumbing business with m y husband and I work part-time, so a tried-and-true recipe like this is treasured. I always make it for our family's Christmas brunch.Tammi Evans, Battle Creek, Michigan Ingredients:
18 eggs |
1-1/2 cups half-and-half cream, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 pound fresh mushrooms, sliced |
2 tablespoons butter |
1 pound sliced bacon, cooked and crumbled |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, beat the eggs with 1 cup cream. Pour into a lightly greased large skillet. cook and stir over medium heat until eggs are set. Combine the soup and remaining cream; set aside.
2. In another skillet, saute mushrooms in butter until tender. In an ungreased 13-in. x 9-in. baking dish, layer the eggs, bacon, mushrooms and cheese. Pour soup mixture over top.
3. Bake, uncovered, at 350° for 40 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings.
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