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Bacon & Eggs Casserole
6 to 8 bacon strips
18 eggs
1 C milk
1 C sharp cheddar cheese, grated
1 C (8 oz.) sour cream
1/4 C green onions, sliced
Salt & black pepper to taste
Cook bacon in a skillet until crisp; drain on paper towels. In a large bowl, beat the eggs; add milk, cheese, sour cream, onions, salt and black pepper. Pour into a greased 13 x 9 x 2-inch baking dish. Crumble bacon and sprinkle on top. Bake uncovered at 325-degrees F for about forty to forty-five minutes, or until a knife inserted near center comes out clean. Let stand for five minutes before serving.
Note: Recipe makes enough for eight to ten people, but can be halved to suit individual needs.
Recipe featured in the Food Fare Cookbook.
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