Start this breakfast the night before...so easy and so delicious!
3 tablespoons butter, divided
2 doz. eggs, beaten and divided
1/2 cup milk
1 (10 3/4-oz.) can cream of mushroom soup
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup pasteruized process cheese spread, cubed
How to Make It
Melt half the butter in a large skillet over medium heat. Add half the eggs; cook until lightly set. Place in a lightly greased 13"x9" baking pan.
Melt remaining butter in skillet; cook remaining eggs. Add to eggs already in baking pan. Combine milk and soup; pour over eggs. Top with mushrooms, pepper, onion, and cheese. Regrigerate overnight. Bake, uncovered, at 300° for one hour.