EGG CASSEROLE (1 )

In a bowl , beat together 12 eggs with 1/2 cup of milk ,season with salt and cracked pepper. Oil and heat a frypan and scramble the eggs . Then place the cooked eggs in an oiled casserole dish . In a mixing bowl mix together 1 can of condensed soup ( your choice , I used condensed mushroom soup ) and mixed in 1/2 cup of ginger beer soft drink with 1/2 cup of grated mozarella cheese and a handful of mixed cherry tomatoes . Now pour this mixture over the scrambled eggs . Refrigerate for 6 hours minimum or overnight . Then bake in a preheated oven ( 160 deg C )for 40 minutes . Serve with a green salad or my choice warm asparagus . The photo below is the egg casserole going into the refrigerator overnight .