Eggs a la Wedgewood

This is the brunch casserole that earns its reputation in church potlucks and Sunday-morning gatherings. Twelve eggs get scrambled with parsley and a hit of nutmeg first, then layered into a baking dish with sour cream, green onions, crumbled crispy bacon, whole button mushrooms, and grated cheddar. The pre-scrambled approach is the genius move. Most egg casseroles fail because raw eggs split on long bakes, but here the eggs are already cooked. The slow oven just warms everything through and melts the cheese into a creamy blanket on top. The casserole sits overnight in the fridge, letting the flavors marry and the eggs absorb the bacon’s smoke, the mushrooms’ earthiness, and the sour cream’s tang. Pull it out in the morning, slide it into a low oven for 20 to 30 minutes, and brunch is served.

Pro Tips

• Slightly under-scramble the eggs. They will firm up a touch in the oven, and over-cooked eggs turn rubbery on reheat.
• Drain the bacon thoroughly on paper towels and crumble after it cools. Greasy bacon makes the casserole oily.
• Use freshly grated cheddar, not pre-shredded. The starch coating on bagged cheese prevents smooth melting.
• Watch the bake closely. The recipe specifically warns “do not overbake," and 30 minutes at low heat is plenty.

Variations

• Substitute Gruyère or Swiss for the cheddar for a more elegant brunch profile.
• Add a layer of sliced cooked breakfast sausage alongside the bacon for a heartier dish.
• Stir 1 teaspoon of Dijon mustard into the sour cream for a tangier, sharper layer.