Recipe - Ruthies Scrambled Egg Medley

2 Dozen eggs; whipped slightly
1 Tablespoon; snipped fresh
parsley
Three fourths cup Plus 2 tablespoons milk
Salt and Pepper
1 cn Cream of mushroom soup
10 ounce Sour cream
16 sl Crumbled; fried bacon
4 ounce Sharp Cheddar cheese; grated
4 ounce Jalapeno cheese; grated
8 ounce Fresh mushrooms; cut or sliced up
1 Fresh green pepper; minced ,
optional
2 tablespoon Butter
Fresh tomato slices

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
cut or sliced up tomato over entire casserole.

Refrigerate overnight or longer, if desired. Set out at room temperature
30 minutes before baking.

Bake 325 degrees for 3040 minutes. Let stand for 5 minutes before serving.

Posted to EATL Digest by Mary Jameson mjameson@I1.NET on Sep 9, 1997