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Mushroom Scrambled Egg Bake Recipe

Ingredients

  • 2 dozen eggs
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 cups sliced mushrooms
  • 2 cans mushroom soup
  • 2 tablespoons sherry (can use cooking sherry)
  • 1/2 cup processed cheese spread (or 1 cup grated cheese)
  • 1 cup chopped green onions
  • 2 cups grated sharp cheddar

Directions

  1. In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms.  Fry until browned and the liquid from the mushrooms has reduced.
  2. Add the mushroom soup, sherry, and processed cheese spread.  Stir together until heated through.
  3. Set aside.
  4. In a large bowl or blender container, beat the eggs together with the milk until well combined.  
  5. In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
  6. Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
  7. Add the mushrooms and then green onions.
  8. Pour warm mushroom soup mixture on top.
  9. Sprinkle with grated cheddar.
  10. Bake at 250 for 50 minutes.  

Serves 12

Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.

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