Breakfast Eggs


  • 1 dozen eggs
  • 1/2 cup milk
  • cooked
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp butter or margarine
  • cheese
  • 8 oz. sour cream
  • 12 slices bacon (crumbled)
  • 1 cup - 4 oz. shredded cheese


In medium bowl, beat eggs. Stir in milk, salt and pepper. Set aside. In large skillet over medium heat, melt butter. Pour in egg mixture. Cook, stirring occasionally, until eggs are set but still mois Tbsp Remove from heat to cool. Stir in sour cream. Spread evenly into buttered 12x7-inch shallow baking dish. Top with crumbled bacon and cheese. Cover with aluminum foil and refrigerate overnight. Preheat oven to 300 degrees. Uncover eggs. Bake 15-20 minutes or until hot and cheese has melted. Refrigerate leftovers.

Servings: 6 to 8
Submitted by: Recipe Group Member

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