1 dozen eggs
1/2 c. milk
1 tbsp. butter
1 (8 oz.) container sour cream
12 slices bacon (cooked and crumbles)
1 c. (4 oz.) sharp cheddar cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper

In medium bowl, beat eggs; stir in milk, salt and pepper. Set aside. In large skillet, over medium heat, melt butter; pour in egg mixture. Cook, stirring occasionally, until eggs are set but still moist; remove from heat to cool.

Stir in sour cream. Spread evenly into buttered shallow baking dish (12x7 inches). Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 300 degrees. Uncover eggs; bake 15 to 20 minutes or until hot and cheese has melted. Leftovers may be refrigerated. Serves 8 to 10.