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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Another yummy breakfast casserole. Ingredients:
18 eggs |
1 cup cream, plus |
2 tablespoons cream |
3 tablespoons butter (for frying) |
1 (10 ounce) can cream of mushroom soup |
1 1/4 cups shredded cheese |
4 slices bacon, crumbled |
salt |
pepper |
Directions:
1. Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
2. Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
3. Bake at 250* for 30 minutes.
4. Note: Can be refrigerated overnight, then baked 45-60 minutes.
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