(Betty’s recipe, light and fluffy)
- 1/4 cup (1/2 stick) butter
- 18 eggs
- 1 cup sour cream
- 1 cup milk
- 2 tsp. salt
- 1/4 cup chopped green onions
- 1/2 pound crisply cooked, crumbled bacon
- 1/2 cup diced canned pimiento
Adapted from preparedpantry.com
Preheat oven to 325 °F. Place butter in 13 x 9 inch baking dish and set aside.
In large bowl, combine eggs, sour cream, milk and salt. Beat until blended. Stir in onions, bacon, pimiento and , if desired, mushrooms.
Place baking dish in preheated oven until butter melts, tilting dish to cover bottom. Pour egg mixture into dish.
Bake until eggs are set but still moist, about 35 minutes.