Eggs a la Wedgewood
Yield
servingsPrep
20 minCook
30 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 3 | teaspoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
sour cream
|
|
| 1 | x |
scallions, spring or green onions
minced |
*
|
| 1 | pound |
bacon
cooked, crumbled |
|
| 12 | each |
mushrooms
button, whole |
|
| 1 ½ | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
nutmeg
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
sour cream
|
|
| 1 | x |
scallions, spring or green onions
minced |
*
|
| 453.6 | g |
bacon
cooked, crumbled |
|
| 12 | each |
mushrooms
button, whole |
|
| 355 | ml |
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℉ (150℃) oven for 20 to 30 minutes, until the cheese is melted.
Do not overbake.
