This recipe is especially good when you have a crowd to serve who may not all be eating at the same time. It can be kept warm on a warming tray for three hours with no loss of flavor or texture.

1 dozen eggs Scramble until soft, set in 1 T. butter

1/2 cup milk

Cool and stir in:

8 oz. Sour cream or yogurt

1 cup shredded cheese

1 cup sliced mushrooms

1 tsp of fresh herbs (basil, thyme, parsley, or your favorite)

Spread in 9 inch pie plate. Cover with foil, refrigerate overnight. Bake at 325 degrees 30 to 40 minutes until hot and cheese is melted. Let stand 10 minutes before slicing. Serves 8.