Shirley's Recipes

Servings: 12

Dash ground black pepper\\

2 (5 ounce) jars dried beef, cut into 1" strips\\

8 ounces dried beef, cut into 1" strips
3 (4 ounce) cans sliced mushrooms, drained, divided\\

Dash of pepper\\

Name: Creamy Egg Brunch Dish
Key Ingredient: eggs
Preparation: fry, bake
Cuisine: American
Source: Simply Entertaining
Food Group: egg
Meals: breakfast, brunch
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :45
Elapsed Time: 1:45
Occasion: Christmas, Easter
Servings: 12

6 slices bacon, cut into 1" pieces
8 oz. dried beef, cut into 1" strips
3 4 oz. cans sliced mushrooms, drained, divided
1/4 cup margarine
1/2 cup flour
1 quart skim milk
Dash of pepper
16 eggs
1/4 teaspoon salt
1 cup evaporated skim milk
1/4 cup margarine

In a large frying pan, saute cut bacon. Add cut dried beef, 1-1/2 cans mushrooms and 1/4 cup margarine. When margarine sizzles, add flour, stirring until blended. Add milk, stirring until sauce is smooth and thick. Set aside.
In a medium bowl, beat eggs with salt and evaporated milk.
In another large frying pan melt margarine; when margarine sizzles, add eggs and scramble, keeping eggs creamy rather than dry.
Butter a 13 x 9 x 2-inch pan. Pour enough sauce in pan to cover the bottom.
Layer as follows: scrambled eggs, sauce, eggs, sauce and garnish top with remaining 1-1/2 cans mushrooms.
Bake 1 hour at 275F., or refrigerate 24 hours, bring to room temperature and bake.