EGG SCRAMBLED LASAGNA

Egg Scrambled Lasagna image

Provided by Pat Duran

Time 35m

Number Of Ingredients 10

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

Steps:

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!