In addition to being some of the most wonderful women you could ever meet, the ladies at our church are very well-known for their phenomenal cooking — especially on Easter Sunday! We have a tradition of gathering early to share Easter breakfast together, and for those interested in cooking/baking, several recipes are available if you don’t have a particular dish in mind.
Last week as I pondered whether to bring cinnamon rolls or fresh fruit, I glanced over to see a printed recipe for an egg bake. What caught my eye the most was that the recipe called for 18 eggs!
Because we have seven sweet hens who bless us daily with an abundance of eggs, I am always on the look-out for a tasty egg dish!
This recipe is a keeper! Eggs with a soft, creamy layer of sour cream — pause for dramatic effect — covered in melting cheese and bacon! Did I also mention this recipe is one of the easiest dishes I’ve ever made?
This recipe is not my own, and I have to find out who contributed it! To thank her and give her a hug, of course!
Cheesy-Bacon Egg Bake
*I prefer to use all organic ingredients
18 eggs (salt and pepper to taste, scrambled to soft stage)
1 cup sour cream
1 cup cheddar cheese, grated
1 cup crumbled bacon
-Scramble eggs to soft stage and spread into a greased 13×9 pan.
-Spread sour cream over the eggs.
-Sprinkle cheese and bacon on top.
-Bake at 350 degrees for 20 minutes.
*Side note — you could easily add a delightful variety of fresh vegetables or mushrooms to this dish. Serve with fresh fruit, if desired, and enjoy!