MUSHROM OVEN OMELET|
1 lb. fresh mushrooms
1 green pepper, sliced in
1/2 c. sliced green onion
1/4 tsp. pepper
4 Tbsp. butter
1/3 c. milk
1 tsp. salt
1/2 lb. cooked sausage links
Wash and dry mushrooms. Melt butter and saute vegeta-
bles. Set aside. Beat eggs with milk, salt and pepper. Mix
in with sauteed vegetables. Pour into 1 quart glass baking
dish. Lay sausages into egg mixture. Bake for 25 minutes at
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