“This egg recipe came to me more than twenty-five years ago! It’s been cooked for brunch and many other breakfast functions where I serve it with baked ham and a fruit compote.”

Ingredients
(18) Hard-cooked eggs
(8) English muffins (split)
(3) 10-3/4 ounce cans condensed cream of mushroom soup
1-1/2 cups milk
1 cup shredded Monterey Jack cheese or pepper jack cheese
8 ounces sour cream or mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper (leave off if using pepper jack cheese)
1/2 teaspoon black pepper

Directions
Preheat the oven to 350 degrees.
Butter a 13″ by 9″ baking dish.
Slice the eggs and layer them in the prepared pan.
Combine the soup, milk, cheese, sour cream, garlic salt, cayenne pepper, and black pepper in a bowl.
Mix well and spoon evenly over the sliced eggs.
Bake for 45 to 50 minutes, or until bubbly and lightly golden.
Serve over hot, toasted and buttered English muffins!

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