I received this recipe at a cooking show that was being sponsored by Rhodes Bread. I've made a couple of tweaks to the original recipe & it's a real hit in my house. Due to the mushrooms & basil, it's perfect for when you want breakfast for dinner. It's best served hot over your favorite freshly baked biscuits. I also prefer to make it in an iron skillet, being a Southerner it just seems to make it taste better!
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