Egg Scrambled Lasagna
By Pat Duran kitchenchatter
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.
minced fresh parsley
freshly grated nutmeg
salt and pepper
dairy sour cream
green onions chopped and some of the green too
12 slices or so bacon, cooked and crumbled
pkg. about 12 button mushrooms,roughly chopped
1 1/2 c
shredded cheddar cheese
1In 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).
2In 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.
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.