Breakfast- Brunch Ham Scrambled Eggs

Posted by on May 18, 2008 in Recipes | Comments Off

Gracehill Bed and Breakfast, Townsend, TN

  • 1/4 cup butter
  • 1 can 8oz sliced mushrooms, drained
  • 1 1/2 doz eggs slightly beaten
  • 8.8 ounce can evaporated milk
  • 3/4 lbs shaved ham, cut into bite size pieces
  • 1 cup grated cheddar cheese
  • 1 can cream of mushroom soup
  • In a large skillet, melt butter, add eggs. Scramble until barely cooked. Sprinkle ham into bottom of buttered 9X13X2 pan. Pour eggs over ham. In a separate bowl, mix remaining ingredients and pour over eggs. Bake at 350 for 30 minutes, serve.  Keeps in the refrigerator two days before baking. Can be reheated slowly.