Top Review by annlouise
I really liked this, but this recipe needs more tweaking. I upped the breadcrumbs to 1c, which helped, I think. The sour cream ratio to everything else just seems way out of proportion. Next time I'll use the same amount of breadcrumbs (1c) and decrease sour cream to about 1c or so. Maybe add a pinch of salt too, though it wasn't bad without either. Wasn't sure how much parmesan to add, either. Just a couple T's? One more thing: it didn't cook in 20 min. for me. I left it in about 30, and some of the egg was still runny. I wonder if I was supposed to beat the eggs slightly, rather than "slide" them in whole? I'll do that next time too. Well, it WAS nice to find a little different breakfast recipe that was EASY and YUMMY too! Thanks!
Directions See How It's Made
- In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter.
- Slide raw eggs into this.
- Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese.
- Bake about 20 minutes or until eggs set, at 350 degrees.