This method of preparing an egg casserole is exceptionally creamy and rich. 1 3/4 c. half and half 8 eggs, slightly beaten 2 tbsp. butter 1 tsp. seasoned salt 1/2 tsp. pepper 1 c. shredded Swiss cheese 8 slices bacon, cooked crisp & crumbled 1/2 c. fine dry bread crumbs (use crusts from bread) 2 tbsp. butter, melted

In a small bowl, combine bread cubes with half and half. Let soak five minutes. Drain liquid from bread cubes. Add to eggs. Beat well. Melt 2 tablespoons of butter in a heavy skillet. Add egg mixture. Softly scramble eggs over medium heat. When eggs are still soft but almost cooked through, add soaked bread cubes to eggs. Stir to combine. Sprinkle with seasoned salt and pepper. Pour egg mixture into a lightly greased oven proof casserole about 10" in diameter. Top with shredded cheese, crumbled bacon and dry bread crumbs. Drizzle with the melted butter. Bake at 400 degrees for 10 to 15 minutes, or until heated through and cheese is melted. Cut in squares to serve. Makes 8 servings.