1 dozen eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 Tbls. butter
8 oz. sour cream
12 slices bacon, cooked and crumbled
1 c. shredded sharp cheddar cheese (4 oz.)
Beat together eggs, milk, salt and pepper. In large skillet over medium-low heat, melt butter. Pour in egg mixture and scramble until eggs are set but still moist. Cool. Stir in sour cream. Spread evenly in buttered 12x7 baking dish. Top with bacon and cheese. Cover and refrigerate overnight. In the a.m., preheat oven to 300*. Uncover eggs and bake 15-20 minutes until hot and cheese has melted.