20 eggs
1/4 c. milk
1/4 c. butter
1 can mushroom soup (undiluted)
1/4 c. sherry
1/2 lb. sharp Cheddar cheese, grated
cubes of ham or cooked, crumbled bacon
salt
pepper
paprika

Beat eggs well. Add milk, salt and pepper (to taste). Melt butter in large skillet and stir eggs to a medium scramble. Add ham (or bacon) and stir in. Spray a 9 x 13 casserole dish with vegetable spray. Heat soup, stirring until smooth. Remove from heat and add sherry. Pour over cooked eggs. Sprinkle with cheese and paprika. May refrigerate at this point. Bring to room temperature before baking. Bake at 250°F uncovered for 30 to 45 minutes until bubbly.

Serves 10. May double for large group. Good with garlic cheese grits and fresh fruit.