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Randy Smith

Eggs a la Wedgewood

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Casseroles, Breakfast, Restaurants, Eggs 6 Servings

INGREDIENTS

12 Eggs
3 ts Parsley, chpd
1 ts Nutmeg
Salt and pepper to taste
1/2 c Sour cream
Green onions, minced
1 lb Bacon, cooked, crumbled
12 Whole button mushrooms
1 1/2 c Cheddar cheese, grated

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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