- 12 eggs
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/8 tsp. white pepper
- 1/2 tsp. salt
Preparation:Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. (do not overcook! dry scrambled eggs are gross!)
Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.