Scrambled Egg Casserole

Another yummy breakfast casserole.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 18  eggs
• 1  cup  cream, plus
• 2  tablespoons  cream
• 3  tablespoons butter (for frying)
• 1 (10 ounce) can  cream of mushroom soup
• 1 1⁄4 cups  shredded cheese
• 4  slices bacon, crumbled
•  salt
•  pepper

Directions

1. Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
2. Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
3. Bake at 250* for 30 minutes.
4. Note: Can be refrigerated overnight, then baked 45-60 minutes.