Breakfast Egg Casserole

8 ingredients
3 steps

Ingredients

  • 2 doz. eggs
  • 1/4 lb. butter
  • 1/2 c. milk
  • 2 cream of mushroom soup
  • 1/2 c. sherry wine
  • 1/2 lb. Cheddar cheese
  • 1/2 lb. Mozzarella cheese
  • 1 (4 oz.) can diced Ortega chilies

Directions

  1. 1
    Scramble 2 dozen eggs, 1/4 pound butter and 1/4 milk.
  2. 2
    Combine 2 cans cream of mushroom soup, wine and chilies together in separate bowl. Layer in a 9 x 13-inch pan, scrambled eggs, soup mixture and cheese.
  3. 3
    Repeat. Bake at 350° for 1 hour.

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