Bacon and Eggs Casserole

4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) grated Longhorn cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
2 teaspoons salt
1/2 teaspoon pepper

In a skillet, cook bacon until crisp. Remove to paper towel to drain. In a
large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt, and
pepper. Pour into a greased 13 x 9 x 2-inch baking dish. Crumble bacon and
sprinkle on top. Bake, uncovered, at 325 degrees for 40 to 45 minutes or
until a knife inserted near the center comes out clean. Let stand for 5
minutes.


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