18 eggs
3/4 c milk
8 oz sour cream
1 1/2 c grated cheddar cheese
Whip eggs and milk. Scramble until they just hold their shape - soft and a little runny. Spread eggs in greased 9x13. While eggs are hot, spread with sour cream. Top with cheese then bacon. Cover. Refrigerate overnight. Bake at 350 uncovered for 20 min. or until hot.
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