This recipe is so versatile and has such a great flavor! I have to admit that this is one of my absolute favorite breakfasts. And I would love to give credit where credit is due but frankly, we have been making this for so long, I don't remember where the idea came from.
We often double and triple the recipe depending on how big the guest list is. It only gets better!
1 cup half and half
1/2 tsp salt
1/4 tsp pepper
2 Tablespoons good Dijon mustard
3/4 cup sour cream
2 cups Cheddar cheese, shredded
Vegetables of choice
Preheat oven to 375.
Mix half and half, salt, pepper, mustard and sour cream. Set aside.
Grease a pie plate and spread the Cheddar cheese over the bottom.
Pour one half of the blended ingredients (half and half etc) over the cheese.
Beat the eggs well and add any vegetables that you choose (spinach, tomatoes etc).
Pour the eggs and vegetables over the mixture.
Pour remaining half of blended mixture over the top of the eggs.
(At this point, you can cover and refrigerate all night to bake in the morning).
Bake for approximately 30 minutes until the mixture is set.
The William Henry Miller Inn
The Ithaca Broad