Eggs with Mushrooms, Cheese and Bacon

12 eggs
3 teaspoons chopped fresh parsley
1 teaspoon ground nutmeg
salt and pepper to taste
1/2 cup sour cream
minced green onions
1 pound bacon, cooked and crumbled
12 whole button mushrooms
1 1/2 cups grated cheddar cheese

In a large skillet scramble the eggs with the parsley and nutmeg.

In a 9 inch square baking dish layer the scrambled eggs, salt and pepper to taste, sour cream, green onions, bacon pieces, mushrooms, and cheddar cheese.

Refrigerate the casserole overnight.

Bake in a 300�F oven for 20 to 30 minutes, until the cheese is melted. Do not overbake.