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Breakfast Egg Casserole
by Rollyn Aberle
serves: 12
  Breakfast Egg Casserole
Ingredients:
  3 cups   plain croutons
  2.25 cups   milk
  1.50 pounds   bacon
  0.75 pounds   grated velveeta cheese
  1.50 doz   eggs
  3/8 tsp.   salt
  3/8 tsp.   pepper
  6 Tbs   butter
Directions:
  Soak croutons in milk. Cut bacon in small pieces & fry & drain. Beat eggs with salt & pepper & extra milk drained off the croutons. Scramble eggs in butter until barely set(they will still be partly wet). Stir together eggs, croutons, most of bacon,and most of cheese. Put in a 9 x 13 pan, and top with rest of bacon and cheese. Bake at 300 degrees for 40 minutes.