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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 can cream of mushroom soup 3 Tbsp cream or sherry 1/2 cup each: Sharp and Jack cheese 18 eggs 2 Tbsp milk 1 tsp parsley flakes 1/2 tsp dill weed Pepper 4 Tbsp butter 1/4 lb. sliced mushrooms 1/4 cup chopped green onions Spray pan with Pam. Preheat oven to 300 Instructions: Heat soup with cream or sherry, stir until smooth and set aside. Toss cheeses together. Beat eggs, milk, parsley, dill, and pepper. In frying pan melt butter. Add mushroom and onions, cook until onion is limp. Add egg mixture and cook, gently lifting to allow uncooked portion to flow underneath, until softly set. Spoon one half of egg mixture into a 9 x 9 square pan or quiche pan. Cover with 1/2 of soup mixture and sprinkle with 1/2 of cheese. Repeat. Cool and refrigerate overnight. Bake uncovered 1 hour, let rest 10 minutes before serving. |
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