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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
18 eggs |
1 1/2 cup(s) half-and-half cream, divided |
1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted |
1/2 pound(s) fresh mushrooms, sliced |
2 tablespoon(s) butter |
1 pound(s) sliced bacon, cooked and crumbled |
2 cup(s) (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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