Breakfast- Brunch Ham Scrambled Eggs

Posted by on May 18, 2008 in Recipes | Comments Off on Breakfast- Brunch Ham Scrambled Eggs

Breakfast- Brunch Ham Scrambled Eggs
 
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Keeps in the refrigerator two days before baking. Once baked it can also be reheated slowly.
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Serves: 8-12 servings
Ingredients
  • ¼ cup butter
  • 1 can 8oz sliced mushrooms, drained
  • 1½ doz eggs slightly beaten
  • 8.8 ounce can evaporated milk
  • ¾ lbs shaved ham, cut into bite size pieces
  • 1 cup grated cheddar cheese
  • 1 can cream of mushroom soup
Instructions
  1. In a large skillet, melt butter, add eggs.
  2. Scramble until barely cooked.
  3. Sprinkle ham into bottom of buttered 9X13X2 pan.
  4. Pour eggs over ham.
  5. In a separate bowl, mix remaining ingredients and pour over eggs.
  6. Bake at 350 for 30 minutes, serve.