| 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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