Egg Casserole

This, in my opinion, is THE BEST breakfast casserole.  My siblings and I request it often when we are all home together.  It’s so easy to put together also.

16 eggs
1 tblspn milk per egg
1 lb bacon
1 can cream of mushroom
1 can mushrooms, drained and chopped (Nicole – you can use your fresh ones 🙂 )
8-12 oz cheddar cheese

Scramble the eggs with the milk, adding salt and pepper to taste.  Microwave 2-3 minutes at a time until scrambled – you want them to be more on the moist side

Fry the bacon until crisp and crumble.  Set aside.

Mix the mushrooms with the cream of mushroom soup in a seperate bowl

Using a 9×13, you will make two layers of the following:

Eggs first, then bacon, spoon the mushroom mixture on top of that, then a layer of cheese.  Repeat.

Cover with foil and bake at 350 for 45 min to 1 hour.

I think this would be delish with Nicole’s breakfast rolls/ann’s rolls.  Might have to make both the next time I fix this.  Yum.

1 Comment (+add yours?)

  1. Nicole
    Mar 19, 2009 @ 15:43:38

    given that i love mushrooms (and bacon) i’m definitely going to have to give this a try!


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