Eggs Lorraine - cooking recipe

Ingredients

2 Tbsp. butter
2 c. grated Cheddar cheese
12 eggs
1 c. sliced mushrooms
2/3 c. whipping cream
2 lb. sausage, crumbled, browned and drained

Preparation

Use a 9 x 13-inch glass pan.
Spread butter in pan.
Sprinkle 1 cup cheese on top of butter.
Crack eggs into bottom of pan; break yolks, don't stir.
Add salt, pepper and mushrooms.
Sprinkle sausage over and pour on cream, then sprinkle remainder of cheese on top.
Cover and refrigerate overnight.
Bake at 350\u00b0 for 1 hour, uncovered.
Serves 10 to 12.