Recipe: Make-Ahead Breakfast Eggs

recipelink.com Chat Room Recipe Swap - 2001-06-02
From: Kelly~WA

Make-Ahead Breakfast Eggs
Yield: 8 to 10 servings

12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter, plus more to prepare baking dish
1 (8-ounce) carton sour cream
12 slices bacon, cooked and crumbled
4 ounces (1 cup) shredded sharp Cheddar cheese

The night before, beat eggs in a medium bowl. Stir in milk, salt and pepper. Set aside.

In a large skillet over medium heat, melt 1 tablespoon butter. Pour in egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove from heat; let cool. Stir in sour cream.

Spread mixture evenly in buttered 12-by-7-inch baking dish. Top with bacon and cheese. Cover with aluminum foil; refrigerate overnight.

In the morning, preheat oven to 300 degrees. Uncover eggs; bake 15 to 20 minutes or until eggs are hot and cheese has melted.