Scrambled Egg Casserole

Name: Scrambled Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 18 eggs; 1 cup cream, plus; 2 tablespoons cream; 3 tablespoons butter (for frying); 1 (10 ounce) can cream of mushroom soup; 1 1/4 cups shredded cheese; 4 slices bacon, crumbled; salt; pepper

Submitted by meedeeter

"Another yummy breakfast casserole."

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Ready In:: 45mins
Ingredients:: 9
Serves:: 10

ingredients

18 eggs
1 cup cream, plus
2 tablespoons cream
3 tablespoons butter (for frying)
1 (10 ounce) can cream of mushroom soup
1 ¹⁄₄ cups shredded cheese
4 slices bacon, crumbled
salt
pepper

directions

Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
Bake at 250* for 30 minutes.
Note: Can be refrigerated overnight, then baked 45-60 minutes.

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RECIPE SUBMITTED BY

meedeeter

I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.

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