Breakfast Casserole


  • 2 dozen eggs
  • 1/2 cup milk
  • 1 stick margarine
  • 8 strips bacon
  • 1/2 cup green pepper, diced
  • 1/2 cup green onions, sliced
  • Ad
  • 3/4 cup mushrooms, sliced
  • 2 cups cream of mushroom soup
  • 1/2 cup water
  • 1 cup cheddar cheese, grated


Combine eggs and milk with whisk or electric mixer. Soft scramble them on top of stove in butter. Fry bacon until crisp; crumble. Mix together green peppers, green onions, mushrooms, soup and water. Spread 1/2 of egg mixture in 9x13 inch glass baking dish and cover with 1/2 of soup mixture. Repeat layers and sprinkle cheese over all. Cover and refrigerate overnight. Bake, uncovered, at 250 degrees F for 50 minutes.

By Robin from Washington, IA


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