Make Ahead Layered Mushrooms & Eggs
|Condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry sherry/Milk||3 Tablespoon|
|Shredded sharp cheddar cheese||6 Ounce (11/2 Cup)|
|Shredded jack cheese||6 Ounce (11/2 Cup)|
|Parsley flakes||1 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Mushrooms||1⁄4 Pound, sliced|
|Chopped green onion||1⁄4 Cup (4 tbs)|
In a pan over medium heat, stir soup and sherry until hot and smooth.
Remove from heat and set aside.
In a small bowl, toss cheeses lightly to mix; set aside.
Beat together eggs, milk, parsley, dill weed, and pepper; set aside.
In a wide frying pan over medium-low heat, melt butter.
Add mushrooms and onion and cook, stirring, until onion is limp.
Add egg mixture and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set; remove from heat.
Spoon half the scrambled eggs into a 7 by 11-inch baking dish.
Spoon half the soup mixture over the eggs, then sprinkle evenly with half the cheese mixture.
Repeat layers; sprinkle top with paprika.
If made ahead, cool, cover, and refrigerate until next day.
Bake, uncovered, in a 300° oven for 30 to 35 minutes (1 hour, if refrigerated) or until hot and bubbly.
Let stand for about 10 minutes, then cut into squares.