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Egg Casserole


6 - 7 bread slices buttered and cubed
1 lb. (454 gm) bacon cooked & crumbled
1 lb. (454 gm) cheese, grated
10 eggs
3 cups (750 ml) milk
salt & pepper to taste


1. Spread bread on the bottom of a 9 x 12 pan
2. Spread bcon over bread
3. Spread cheese over bacon
4. Beat eggs, milk, salt and pepper
5. Pour mixture over cheese
6. Cover with tin foil
7. Refrigerate over night
8. Bake for 25 minutes at 325°F.
(Makes a lot so is ideal for a family brunch such as for Mother's Day)
Must be prepared the day before.

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