Breakfast Egg Casserole - cooking recipe

Ingredients

2 doz. eggs
1/4 lb. butter
1/2 c. milk
2 cream of mushroom soup
1/2 c. sherry wine
1/2 lb. Cheddar cheese
1/2 lb. Mozzarella cheese
1 (4 oz.) can diced Ortega chilies

Preparation

Scramble 2 dozen eggs, 1/4 pound butter and 1/4 milk.
Combine 2 cans cream of mushroom soup, wine and chilies together in separate bowl. Layer in a 9 x 13-inch pan, scrambled eggs, soup mixture and cheese.
Repeat. Bake at 350\u00b0 for 1 hour.