Ruthies Scrambled Egg Medley
|Fresh tomato slices|
|1 Fresh green pepper; diced,|
|3/4 cPlus 2 tablespoons milk|
|1 Tablespoon; snipped fresh|
|4 ozSharp Cheddar cheese; grated|
|2 Dozen eggs; whipped slightly|
|10 ozSour cream|
|Salt and pepper|
|4 ozJalapeno cheese; grated|
|8 ozFresh mushrooms; sliced|
|16 slCrumbled; fried bacon|
|1 cnCream of mushroom soup|
Ruthies Scrambled Egg Medley Preparation
Saute mushrooms in butter and set aside. NOTE: I add fresh chopped green pepper, also. Mix eggs, parsley, milk, salt and apper and scramble until eggs are soft and glossy. Place in 9 x 13 inch greased baking dish. Mix soup and sour cream together and spread over egg mixture. Sprinkle both cheeses over soup layer. Sprinkle mushrooms and bacon on top. Place thinly sliced tomato over entire casserole. Refrigerate overnight or longer, if desired. Set out at room temperature 30 minutes before baking. Bake 325 degrees for 30-40 minutes. Let stand for 5 minutes before serving. Posted to EAT-L Digest by Mary Jameson
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