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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 cheese. Pour soup mixture over top. 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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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |