Brunch Eggs(18 To 20 Servings)
A hearty brunch dish featuring scrambled eggs layered with creamy mushroom soup, cheese, and savory vegetables, ideal for large gatherings and special morning occasions.
Ingredients
Instructions
- Beat eggs and milk together.
- Heat cream of mushroom soup until smooth.
- Add sherry, mushrooms, green pepper, and pimento to the soup.
- Scramble eggs in butter until softly firm.
- Layer the scrambled eggs, soup mixture, and cheese in a buttered 3-quart casserole, repeating layers as needed.
- Dash with paprika on top.
- Put the casserole in a cold oven, then turn the oven to 250°F.
- Bake for 1 hour or until hot.
Tips & Substitutions
For a creamier texture, consider substituting half of the milk with cream. Fresh herbs like chives or parsley can enhance the flavor profile. If you don't have sherry, white wine or even broth can work in a pinch. Experiment with different cheeses such as Gruyère or Monterey Jack for varied taste. Ensure you use a deep casserole dish to accommodate the layers without overflow.
Serving Suggestions
This dish is perfect for brunch and pairs beautifully with a fresh fruit salad or crispy bacon. Consider serving with crusty bread or English muffins to soak up the delicious sauce. For a complete meal, serve alongside a light green salad dressed with vinaigrette. For more hearty options, try alongside Pork Chops Ol.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F until the casserole is hot, which helps maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Brunch Eggs(18 To 20 Servings) contains roughly 468 calories, with 10g protein, 80g carbohydrates, and 14g fat. It is an excellent source of vitamin D (53% of the Daily Value), vitamin A (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Just be sure to cover it tightly. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the cold oven to bake as instructed.
What can I use instead of cream of mushroom soup?
You can substitute cream of mushroom soup with a homemade version using sautéed mushrooms, cream, and a bit of vegetable broth thickened with flour or cornstarch. There are also various cream soups available in stores that can serve as alternatives.
Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it contains no meat ingredients. However, always check the labels of the soup and margarine to ensure they meet vegetarian standards, as some brands may include animal-derived ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).