| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Casseroles, Eggs, Restaurants | 6 | Servings | |
INGREDIENTS
| 12 | Eggs | |
| 3 | t | Parsley, chpd |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 620
Calories From Fat: 477
Total Fat: 53.2g
Cholesterol: 464.6mg
Sodium: 844.8mg
Potassium: 357.1mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.3g
Protein: 30.5g