Scrambled Egg Casserole

One of my favorite recipes to prepare for company, because it can be made ahead of time.

18 eggs
1 cup plus 2 Tbsp. half and half
3 Tbsp. butter
1 can (10 1/2 oz. cream of mushroom soup
6 oz. jar drained mushrooms
5 oz. shredded sharp Cheddar Cheese (about 1/4 cups)
3-4 slices fried crisp and crumbled bacon

Beat eggs and half & half together.  Melt butter in a large skillet, add eggs and scramble.  Put scrambled eggs in a 3-quart casserole dish.  Pour on soup, mushrooms, and cheese; top with bacon.  Bake at 250'F for 45 -60 minutes.  10-12 servings

Tip:  This recipe can be prepared ahead of time, refrigerated, and baked the next day.  Remember to increase the baking time to 1 1/2 hours.

Nutritional Tip:  Changes can be made to this recipe to make it healthier.  Use low fat cheese, low fat & low salt soup, fresh mushrooms, olive oil instead of butter and replace the bacon with turkey bacon.  I am also thinking that Egg Beaters could replace the eggs...haven't tried this yet.  I like to add broccoli to the dish.