Eggs A La Wedgewood

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

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.

Printer friendly version: Eggs A La Wedgewood

Click Back to return here.