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Eggs a la Wedgewood

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Submitted by Wendy0977

YIELD

servings

PREP

20 min

COOK

30 min

READY

8 hrs

Ingredients

12 12
LARGE LARGE EGGS
3 15
TEASPOONS ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML NUTMEG
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 118
CUP ML SOUR CREAM
1 453.6
POUND G BACON
cooked, crumbled
12 12
EACH EACH MUSHROOMS
button, whole
1 ½ 355
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 1075 69% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 817mg 272%
Sodium 3114mg 130%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 148g
Vitamin A 29% Vitamin C 4%
Calcium 43% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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