Brunch Eggs for a Crowd

Yummy eggs with mushrooms and sherry

• Ready In: 21 mins
• Serves: 12-14

Ingredients

• 2 (10 1/2ounce) cans  cream of mushroom soup
• 1⁄2 cup sherry wine
• 12  ounces fresh mushrooms, sliced and sauteed
• 3  dozen eggs
• 1⁄4 cup milk
• 1⁄2 cup butter
• 1⁄2 lb  grated cheese, of your choice

Directions

1. Heat soup with sherry and stir til smooth. Add mushrooms. Beat eggs and milk together. Melt butter in pan and scramble eggs until just soft. In a large casserole dish, add a layer of scrambled eggs and then a layer of soup mixture. Then a layer of cheese. Repeat. Put dish into cold oven and set to 250. Bake one hour.