Breakfast egg casserole
Breakfast egg casserole
Ingredients/Components
- eggs - 2 doz
- milk - 1/2 c
- butter - 1/4 lb
- Mozzarella cheese - 1/2 lb
- sherry wine - 1/2 c
- Cheddar cheese - 1/2 lb
- cream of mushroom soup - 2 item
- can diced Ortega chilies - 1 oz
How to make breakfast egg casserole:
Scramble 2 dozen eggs, 1/4 pound butter and 1/4 milk. Combine 2 cans cream of mushroom soup, wine and chilies together in separate bowl. Layer in a 9 x 13-inch pan, scrambled eggs, soup mixture and cheese. Repeat. Bake at 350° for 1 hour.Recipe categories: Egg, Breakfast, Omelets and frittatas.
Rating:
Related ingredients:
sugar, flour, eggs, beaten, butter or margarine, softened, yellow cake mix, 9-inch pie shell, box vanilla wafers, butter or margarine softened, fine flat noodles, box duncan hines yellow butter cake
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