2 doz. eggs
1/2 lb. butter
1/2 c. milk or Half & Half
Salt and pepper to taste
1/2 c. sherry
1 c. sauteed mushrooms
Cheddar cheese

Saute mushrooms in 1/2 cup butter. Combine soup, sherry, and mushrooms. Put in pan (11 x 16 or larger). Scramble eggs and milk in 1/4 cup butter. Put on top of soup mixture.

Sprinkle Cheddar cheese on top of eggs. Bake at 350 degrees for 50 minutes. Serves 12.

Great for a brunch or a large family breakfast.