Recipe for Ruthies Scrambled Egg Medley 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
2 doz eggs, whipped slightly
1 tbl , snipped fresh parsley
3/4 cup Plus 2 tablespoons milk
Salt and Pepper
1 can Cream of mushroom soup
10 oz Sour cream
16 slc Crumbled, fried bacon
4 oz Sharp Cheddar cheese, grated
4 oz Jalapeno cheese, grated
8 oz Fresh mushrooms, sliced
1 x Fresh green pepper, diced, optional
2 tbl Butter
Instructions:
Instructions: Saute mushrooms in butter and set aside.

NOTE: I add fresh chopped green
pepper, also. Mix eggs, parsley, milk, salt and apper and scramble until eggs are soft and glossy. Place in 9 x 13 inch greased baking dish. Mix soup and sour cream together and spread over egg mixture. Sprinkle both cheeses over soup layer. Sprinkle mushrooms and bacon on top. Place thinly sliced tomato over entire casserole.

Refrigerate overnight or longer, if desired. Set out at room temperature 30 minutes before baking.

Bake 325 degrees for 30-40 minutes. Let stand for 5 minutes before serving.

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