Saturday, March 16, 2013

Egg-Cellent casserole

This recipe comes from my Meals, Moments,& Memories entree cookbook.
12 medium or large eggs
1 pound of cooked sausage or 1 pound of cooked, crumbled bacon
1/4 cup shredded cheddar cheese
1/4 cup milk
Salt and pepper to taste

Combine all ingredients in your bean pot and whisk until well blended. Place lid on bean pot and microwave 4 minutes. Scramble again and microwave 6 minutes. Leave in ban put to serve.

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