Egg Scrambled Lasagna

Recipe Rating:
 3 Ratings
Serves: 6 or more
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

12 large eggs
1 Tbsp minced fresh parsley
1 tsp freshly grated nutmeg
2 Tbsp butter
to taste: salt and pepper
2/3 c dairy sour cream
3 small green onions chopped and some of the green too
1 pkg 12 slices or so bacon, cooked and crumbled
1 small pkg. about 12 button mushrooms,roughly chopped
1 1/2 c shredded cheddar cheese

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583,756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
This is a tasty way to make breakfast, lunch or dinner...you can even make it the night before and bake it in the morning..Fresh ingredients layered makes this breakfast lasagna (less the noodles) quick and easy. I hope you enjoy it as much as we do. You can always layer more ingredients, like chopped bell peppers,fried potatoes, etc.
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Directions

1
In a large bowl whip the eggs with the , parsley and nutmeg.
Heat a large skillet and add the butter, pour in the egg mixture and scramble until still slightly moist.(they will cook more when baked-you don't want dry eggs).Cool slightly.( before adding the sour cream layer).
2
In a 9x13-inch butter sprayed baking dish.. layer the scrambled eggs and sprinkle with salt and pepper to taste; then spread the sour cream on top;next the onion, bacon,mushrooms and finally the cheddar cheese.
3
Next morning:
Bake in a 300^ oven for 25 to 30 minutes; until cheese is melted..DO NOT OVER BAKE (eggs will be rubbery).Sprinkle with paprika before serving if you like.
4
Note:
If you don't like sour cream; you can use Greek yogurt or cottage cheese or extra cheddar cheese....Enjoy!
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