Make-Ahead Breakfast

Yield: 8 to 10 servings

Ingredients

• 12 eggs
• 1/2 cup milk
• Salt and freshly-ground pepper, to taste
• 1 tablespoon butter
• 1 cup sour cream
• 12 slices bacon, cooked and crumbled
• 1 cup shredded Cheddar cheese

Instructions

1. In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside.
2. 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.
3. Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded Cheddar cheese. Cover with aluminum foil and refrigerate overnight.
4. Heat oven to 300 degrees F. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted.

Notes

Leftovers may be refrigerated.