Eggs A La Wedgewood Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Eggs,
3 tsp: Parsley, chpd
1 tsp: Nutmeg,
Salt and pepper to taste,
1/2 cup: Sour cream,
Green onions, minced
1 lbs: Bacon, cooked, crumbled
12: Whole button mushrooms,
1 1/2 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
Source from luhu.jp
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
Source from luhu.jp