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Bacon Mushroom Bake
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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
In a mixing 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. 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
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |