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Eggs a la Wedgewood Recipe

Serves 6


  • 12 eggs
  • 3 tsp parsley, chpd
  • 1 tsp nutmeg
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • Green onions, minced
  • 1 lb bacon, cooked, crumbled
  • 12 whole button mushrooms
  • 1 1/2 cup cheddar cheese, grated


1. In a large skillet scramble the eggs with the parsley and nutmeg.
2. 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.
3. Refrigerate the casserole overnight.
4. Bake in a 300 oven for 20 to 30 minutes, until the cheese is melted.
5. Do not overbake.


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Main Ingredient:Egg
Dairy / Cheese
Preparation Method:Baking

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