The Brickyard Barn Inn's
Good Morning Eggs
(Serves 8 - 10)

I stole this recipe from another B&B so that I could serve something new to some guests that stay with us often; of course I put my own spin on it to make it mine. I enjoy being able to make it the night before I need it, making it terrific for a busy Christmas morning. Enjoy!

Ingredients:
   16 eggs
   3/4 cup sour cream, divided
   1 teaspoon nutmeg
   dash salt, dash pepper
   1 tablespoon parsley (fresh or dried)
   1/4 cup finely chopped scallions or onions
   1/2 cup crisply fried bacon or diced ham (cooked)
   8 ounce package sliced mushrooms (about 2 cups)
   2 cups grated sharp cheddar cheese
   1 per guest: purchased puff pastry bowls, English muffins, or toasted bread
   Hearty mustard (like Dijon)

Preparation:
Using a whisk, beat eggs, ¼ cup sour cream, and nutmeg well. Scramble the egg mixture in a heavy skillet. Add salt, pepper and parsley. Place cooked eggs in greased baking or quiche dish as first layer. Now layer remaining ½ cup sour cream, scallions, bacon, mushrooms, and cheese in that order. Cover and refrigerate overnight.

The next morning, heat eggs (covered) in a 300 degree oven for 30 minutes. Meanwhile, prepare the pastry bowls by spreading the bottoms of the bowls (or muffins or toasted bread) with a light layer of the mustard. Bake bowls as directed just before serving.

To serve: place one pastry bowl (muffin or bread) on the plate and scoop out the warmed egg mixture into the bowls. Serve immediately.

Notes: This dish can be reheated and used the next day. The scrambled eggs won't turn green because of the acid from the sour cream. Have fun by changing the meat (Italian sausage or chicken), onion, and the cheese that you use on the top layer.

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