Overnight Breakfast Casserole - Egg
4-6 slices bacon, crumbled
1 1/4 cups shredded cheese
3 tablespoons butter (to fry)
1 cup cream; plus 2 tablespoons cream
1 (10 ounce) can cream of mushroom soup
salt and pepper for taste
1. Mix eggs and cheese;
scramble in a frying pan with butter.
2. Add salt and pepper.
3. Put scrambled eggs in 3 quart casserole dish.
4. Pour over top of egg mixture with soup, cheese, and bacon.
5. Refrigerate overnight,
Bake 1 1/2 hours at 250'F.