- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 6 hard-cooked eggs, sliced
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 2 cups milk
- salt and pepper to taste
- 8 slices white bread, toasted
- In a large saucepan, stir together the cream of mushroom soup, sliced eggs, mixed vegetables, milk, salt and pepper. Bring to a simmer over medium heat, and cook until vegetables are heated through. To serve, place toast onto plates, and spoon the sauce over it.
08/09/2019
recipepes.com
eggs over toast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
