Cheese and Mushroom Brunch Eggs
Cheese and Mushroom Brunch Eggs for 12:
Prepare as at left, except double all ingredients and use a 12-inch nonstick skillet. Cook half the mushrooms and green onions in 1 tablespoons hot butter until tender. Beat 12 eggs together at one time and add the 12 eggs to mushroom mixture in skillet. Cook as in step 3. Transfer scrambled egg mixture to a 3-quart rectangular baking dish. Repeat with remaining butter, mushrooms, green onions and eggs. Top egg mixture in dish with half of the sauce. Top with remaining egg mixture and remaining sauce. Bake, uncovered, about 25 minutes or until heated through. Top with tomato slices, if desired. Let stand 10 minutes before serving. Makes 12 servings.
Easy Cheese and Mushroom Brunch Eggs:
Prepare as above, except omit the first 7 ingredients and step 1. Substitute 1, 16-ounce jar purchased light Alfredo sauce for the prepared sauce. Continue as directed.Nutrition Facts per serving: 331 cal., 23 g total fat (11 g sat. fat), 462 mg chol., 833 mg sodium, 12 g carbo., 0 g fiber, 19 g pro.Daily Values: 29% vit. A, 1% vit. C, 17% calcium, 11% ironExchanges: 1 Other Carbo., 2.5 Medium Fat, 1.5 Fat