18 eggs
3/4 c. milk
Salt and pepper
8 oz. (1 c.) sour cream
1 1/2 c. grated Cheddar or Colby cheese
12 slices (or more) bacon, cooked and crumbled

In a large bowl, beat together the eggs, milk and salt and pepper to taste. (use less salt than usual because the cheese and bacon are salty.) In a large greased skillet, scramble the egg mixture to a moist stage. Turn off heat and allow the eggs to cool slightly. Fold in 1 cup (8 ounces) of sour cream. Put this mixture in a lightly greased 9 x 13 inch glass Pyrex baking dish. Sprinkle first with the cheese and then the bacon. Cover and refrigerate overnight. In the morning, bake for 30 to 35 minutes at 350 degrees.