A brunch recipe from mom’s dear friend. They had a lot of laughs together raising kids in the’70s. Mary is sure missed.
Mary Hilgert’s Baked Eggs
2 dozen eggs
½ c. milk
1 level tsp. salt
1 can Cream of Mushroom Soup
1 can mushrooms, drained, chopped large
½ c. green pepper chopped
½ c. onion, chopped
3/4 c. Velveeta Cheese, cubed
Beat eggs, milk and salt until blended (do not over beat). Pour into large skillet, scramble, but not firm, eggs should still be wet. Add the rest of the ingredients, mix and pour in to a 13½” x 9″ or a 14″ x 10″ pan. Refrigerate overnight of at least 8 hours.
One hour before baking, remove from refrigerator and let stand until it reaches room temperature. Bake at 250° F. for one hour.
Add additional time if eggs are too soft in the middle, watch carefully.