Eggs a la wedgewood

Yield: 6 servings

Measure Ingredient
12 \N Eggs
3 teaspoons Parsley, chpd
1 teaspoon Nutmeg
\N \N Salt and pepper to taste
½ cup Sour cream
\N \N Green onions, minced
1 pounds Bacon, cooked, crumbled
12 \N Whole button mushrooms
1½ cup Cheddar cheese, grated

In a large skillet scramble the eggs with the parsley and nutmeg. In a 9 inch square baking dish layer the scrambled eggs, salt and pepper to taste, sour cream, green onions, bacon pieces, mushrooms, and cheddar cheese. Refrigerate the casserole overnight. Bake in a 300 oven for 20 to 30 minutes, until the cheese is melted. Do not overbake. Source: The Wedgewood Inn Submitted By DAN KLEPACH On 04-28-95

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