I haven't tried it yet but the family loves it.
- Carbohydrate 6.3230875 g
- Cholesterol 1645.43 mg
- Fat 70.002075 g
- Fiber 0 g
- Protein 58.23 g
- Saturated Fat 24.55724875 g
- Serving Size 1 1 Serving (473g)
- Sodium 1189.76125 mg
- Sugar 6.3230875 g
- Trans Fat 9.53348374999999 g
- Calories 890 calories
Step-by-step
- This is a make-ahead dish. Spray a 9x13 pan with non-stick spray.
- Soft scramble the dozen eggs, then add 1/2 of the cheese, sour cream, and bacon. Salt and pepper as desired. Top with reserved 1/2 of cheese.
- Cover and refrigerate until ready to bake.
- Bake uncovered at 350 degrees until bubbly and cheese is melted, approx. 25-35 minutes.
- Serve hot with biscuits, warm tortillas, salsa, chips and fruit.
- Note: a 13x9 pan can usually accommodate up to 18 eggs total - no other changes to ingredients are necessary.
- Keep leftovers refrigerated.
- This recipe came from my sister-in-law, Jodi Young, a wonderful cook and a funny gal.
Swapping standard sour cream for full-fat plain Greek yogurt cuts the dairy fat while maintaining the necessary moisture barrier for the eggs. Achieving the right texture relies entirely on the initial egg preparation. Soft scrambling the dozen eggs over medium-low heat removes excess moisture before the mixture ever enters the 9x13-inch pan, preventing a watery pool from forming at the bottom during the bake. Remove the eggs from the heat source while they still appear slightly wet and glossy, because residual heat finishes the cooking process during the 25 to 35 minutes in the 350-degree oven. Dividing the shredded cheese is functionally critical; folding half directly into the warm egg mixture creates a cohesive binder, while reserving the remaining half for the top guarantees a golden crust when melted. This make-ahead dish rests comfortably in the refrigerator for up to 24 hours before baking, allowing the proteins to firm up completely. Dietary adaptations are straightforward since the base requires no flour, making the dish inherently gluten-free without requiring specialty replacements. Leftovers keep safely in a sealed container under refrigeration for three to four days.
