Ruthies Scrambled Egg Medley

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Ingredients

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Fresh tomato slices
1 Fresh green pepper; diced,
3/4 c Plus 2 tablespoons milk
2 tb Butter
1 Tablespoon; snipped fresh
4 oz Sharp Cheddar cheese; grated
2 Dozen eggs; whipped slightly
10 oz Sour cream
Salt and pepper
4 oz Jalapeno cheese; grated
8 oz Fresh mushrooms; sliced
16 sl Crumbled; fried bacon
1 cn Cream of mushroom soup

Original recipe makes 12 Servings

Servings  

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 on Sep 9, 1997

Calories Per Serving: 119 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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