Country Morning Eggs

Country Morning Eggs Recipe

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Lynnda Cloutier


Another good one from Secret Ingredients.A nice choice if you have a houseful of guests.


★★★★★ 1 vote


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  • ·
    18 eggs
  • ·
    1 tsp. salt
  • ·
    1/4 cup milk
  • ·
    1/4 cup butter, 1/2 stick
  • ·
    1/2 green bell pepper, chopped
  • ·
    1 can cream of mushroom soup, warm, 10 oz
  • ·
    1 t. sherry
  • ·
    4 oz. grated sharp cheese
  • ·
    8 oz. mushroom caps
  • ·
    paprika to taste

How to Make Country Morning Eggs


  1. Beat eggs, salt and milk in mixer bowl. Heat butter in skillet until melted. Add egg mixture, stirring gently. Cook until almost set. Spoon eggs over the bottom of a 9 x 13 inch baking dish. Sprinkle bell pepper over the eggs. Mix the soup, sherry and cheese in bowl. Mix well. Pour over the layers. Arrange mushroom caps over the top. Chill, covered, for 8 hours or longer. Sprinkle with paprika. Let stand until at room temperature. Bake at 325 for 50 minutes. Serves 10
    Secret Ingredients

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About Country Morning Eggs

Course/Dish: Eggs

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