YIELDS
2-4
INGREDIENTS
3 - large eggs ¼ cup - sour cream 2 Tbsp - milk 2 Tbsp - grated parmesan ¼ cup - shredded sharp cheddar cheese ¼ cup - shredded Swiss cheese ¼ cup - finely chopped red onion ⅓ cup - cooked and crumbled hickory smoked bacon 1 Tbsp - roasted garlic 1 Tbsp - fresh chopped chives 1 teaspoon - dried parsley 1 teaspoon - dried cilantro 2 teaspoon - ground pepper 1 teaspoon - salt ½ teaspoon - dried basil
INSTRUCTIONS
Pour all the ingredients into a medium mixing bowl and mix very well with stand mixer. Place 1 teaspoon butter into a medium skillet and place over medium heat. Once butter is melted and hot, pour mixture into skillet. Stir the eggs from the bottom, flipping and breaking the cooked eggs up. Continue to cook until there is no visible liquid in or around the eggs. Remove eggs from heat and serve plain, over toast, or with pancakes. Garnish with a little sprinkle of shredded cheddar and Swiss cheese.
NUTRITIONAL INFORMATION
No nutrition information available
