Eggs A La Wedgewood

12 Eggs

3 ts Parsley, chpd

1 t Nutmeg

Salt and pepper to taste 1/2 c Sour cream

Green onions, minced 1 lb Bacon, cooked, crumbled

12 Whole button mushrooms

1 1/2 c Cheddar cheese, grated

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