Breakfast Egg Casserole
12 eggs beaten
1/2 cup Carnation milk
Salt to taste
Pepper to taste
1/2 cup canned mushrooms
1/2 lb margarine or butter (melte d in baking dish)
1# loaf of bread (crusts removed & cut into cubes)
1 cup grated cheddar cheese
Mix together & heat:
1 cup canned mushroom soup
1/2 cup of canned mushrooms
1/2 cup of milk or half & half
Combine first 4 ingredients in a bowl & mix.
Evenly arrange bread cubes on top of the margarine.
Pour egg mixture over bread & top with cheese.
Cover with plastic wrap or tinfoil.
When ready to bake, remove cover.
Bake at 325 degrees F for One hour or until knife comes out clean.
Let sit for 10 minutes.
Serve with heated sauce.
Pairs Well With
This recipe was a staple breakfast dish during times when guests were staying overnight. Often baked at Holiday times when the house was brimming over with family.