“Great recipe from Sept 2003 issue of Southern Living. Have made it several times for Sunday school breakfasts and it has always been a hit. I especially appeciate the use of fresh herbs and tomatoes, and the presentation in the cast iron skillet.”
READY IN:
45mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
  2. Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
  3. Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
  4. Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.

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