Ingredients:
16 eggs
10 strips of bacon
fresh mushrooms
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions chopped
salt and pepper to taste
Instructions:
Prepare 9x13 pan with vegetable spray.
Fry and crumble bacon, set aside. Slice mushrooms and green onions, set aside. Scramble eggs to soft scramble, do not over cook.
Place eggs as first layer in pan, then bacon, then mushrooms, then cheese, add dollops of sour cream over mixture. Sprinkle with green onions. Cover and place in refrigerator if not using immediately.
In morning, heat oven to 350 degrees, let eggs come to room temp (40 minutes). Bake for 20-25 minutes until warmed through and cheese is bubbly. Serve with thin slice of fresh tomato.
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