Night Before Scrambled Eggs
| Serves: 18-20 |
| 3 doz. Egg Innovation Eggs
2 cans of Mushroom soup
1lb. Mushrooms or 2-3 (101/2oz.) Cans mushrooms
1/4 cup. Water |
1/4 lb. Velveeta cheese, grated
salt and pepper to taste
paprika for topping
|
| Beat 1/2 of the eggs at a time and scramble until soft stage. After all eggs are
scrambled, put all of them together. Heat 2 cans of mushroom soup,
mushrooms and grated or quartered cheese until cheese is melted. Put eggs
into 9 x 13 inch pan; cover with soup mixture. Sprinkle with paprika and
refrigerate overnight. One hour before serving, remove from refrigerator. Bake,
covered, at 250° for 40 minutes and uncovered for 10 minutes. |
Company | Products | Egg Info & Recipes | Where To Find Our Eggs | What's New
Resources | Consumer Comments | Endorsements | Come Work With Us | Contact Us | Home | Sitemap
|
){kind=link}
){kind=link}