Eggs a la wedgewood
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs | |
| 3 | teaspoons | Parsley, chpd |
| 1 | teaspoon | Nutmeg |
| Salt and pepper to taste | ||
| ½ | cup | Sour cream |
| Green onions, minced | ||
| 1 | pounds | Bacon, cooked, crumbled |
| 12 | Whole button mushrooms | |
| 1½ | cup | Cheddar cheese, grated |
Directions
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
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