Good Morning Eggs


16 eggs, beaten

1/2 cup sour cream, divided

1 teaspoon nutmeg

1 tablespoon minced parsley, fresh or dried

1/4 cup onions or scallions, finely chopped

1/2 cup crisp bacon, crumbled

8 ounce sliced mushrooms (2 cups)

2 cup grated sharp cheddar

toasted English muffin halves


Using a whisk, beat eggs, 1/4 cup sour cream & nutmeg. Scramble this mixture inn a heavy skillet. Add salt & pepper to taste, & parsley. Place cooked eggs in greased baking dish as first layer. Layer remaining 1/2 cup sour cream, onions, bacon, mushrooms & cheese, in that order. Cover & refrigerate overnight.

The next morning, heat eggs (covered) in a 300 degree oven for 30 minutes. Meanwhile, spread English muffin halves with a light layer of Dijon mustard.

To serve, place one muffin half on each plate & scoop out the warm egg mixture on top. Serve immediately.


This dish can be reheated & used the next day. The scrambled eggs won't turn green because of the acid from the sour cream.
Change the meat (Italian sausage?0 and cheese on the top layer.