The Breakfast Recipe

Photo: flickr user ginnerobot

Ingredients

1 dozen eggs

1 pt. half

half

1 pound bacon, fried, drained and crumbled

1 (10 ¾ oz.) can cream of chicken soup

1 (8 oz.) can mushrooms, drained and chopped

1 (8 oz.) pkg. Cheddar cheese, shredded or 1 c

Preparation

In large skillet, scramble eggs with 3/4 cup half

Half. Do not add salt. Remove and set aside. In same skillet, fry bacon until brown and crispy. Then crumble. In small mixing bowl, mix chicken soup with 2/3 cup half

Half; set aside.

To assemble casserole, layer in a 9x13x2 inch ungreased baking dish, eggs, then the bacon, then mushrooms, then shredded cheese. Pour soup mixture over top of other ingredients. Cool and cover. Refrigerate until needed. Bake, uncovered, in preheated 325 to 350 degree oven for 40 minutes. Let it rest for a few minutes before cutting. Yield: 6-10 servings.

NOTE: You may add chopped green peppers or any other chopped vegetable you wish. Serve with breakfast fruit and special bread.