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