Buffet Eggs and Ham

• 2 dozen eggs
• 12 cup milk
• 12 cup butter
• 2 lbs diced canned ham (flakes of ham can be used)
• 12 lb sliced mushrooms
• 34 cup chopped green onion
• 12 cup sherry wine
• 2 cans cream of mushroom soup
• 12 lb grated sharp cheddar cheese

1. Melt half the butter in a large nonstick frying pan and add mushrooms.
2. Cook until tender.
3. Beat the eggs and milk and add to the mushrooms.
4. Scramble eggs (depending on the size of you pan you may need to do this in several lots).
5. Use remaining butter to prevent burning.
6. Place eggs in a 9" x 13" lightly buttered pan.
7. Sprinkle the diced ham on top of eggs.
8. Sprinkle green onions on top.
9. Warm the mushroom soup with the sherry.
10. Spread on top.
11. Sprinkle cheddar cheese on top.
12. This can be covered and refrigerated until needed.
13. Bake uncovered at 250 F for 50 minutes.

eggs, milk, butter, ham, mushrooms, green onion, sherry wine, cream of mushroom soup, cheddar cheese

Taken from www.food.com/recipe/buffet-eggs-and-ham-32010 (may not work)