Make-Ahead Easter Breakfast



12 eggs

1/2 cup (250 ml) milk

Salt and freshly ground pepper to taste

1 Tbs (15 ml) butter or margarine

1 cup (250 ml) sour cream

12 slices bacon, cooked and crumbled

1 cup (250 ml) shredded cheddar cheese



In a medium bowl, beat together the eggs, milk, salt and pepper. Set

aside. Melt the butter in a large skillet over moderate heat and pour

in the egg mixture. Cook, stirring frequently, until eggs are set but

still very moist. Remove from heat to cool. Stir in the sour cream

and spread evenly into buttered shallow baking dish. Top with

crumbled bacon and shredded cheese. Cover with aluminum foil and

refrigerate overnight. Preheat oven to 300F (150C) degrees. Uncover

eggs and bake 15 to 20 minutes, until hot and cheese has melted.

Leftovers may be refrigerated. Serves 8 to 10.



Bon appetit from the Chef and staff at World Wide Recipes