Recipe by quanahs
"Yummy way to use those Easter eggs -- great for brunch!"
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green bell pepper, chopped
1 1/4 cups
diced cooked ham
1 (8 ounce) package
sliced fresh mushrooms
salt to taste
ground black pepper
shredded sharp Cheddar cheese
hard-cooked eggs, chopped
English muffins, split and toasted
This was fantastic! I did have to add more milk since it was so thick. Next time I won't drain the veggies to maybe thin it out a little and keep that great flavor.
My whole family enjoyed this! The only change I will make next time is to use about 1/4 of the onion called for in the recipe. Definitely a keeper! Oh and we used biscuits instead of English muffins since that's what I had on hand. This recipe was a "jazzed up" version of the creamed eggs on toast I always enjoyed as a kid. Thank you for this addition to my recipe box!
Loved this! It was very thick, but soooo good over muffins! I didn't have bell pepper so left it out. MMMM!
Fantastic dish! My veggies must have been bigger than called for because I had to add 3/4 c. extra milk and cheese at the end. Great recipe! Much better on english muffins than toast. ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Egg Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 352
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