6-8 slices bacon, crumbled
1 1/4 cups shredded cheese
1 cup cream, plus 2 Tablespoons cream
3 Tablespoons butter (for frying)
1 can (10 oz) cream of mushroom soup
salt and pepper to taste
1. Mix eggs and cheese; scramble in a frying pan with butter and salt/pepper.
2. Put scrambled eggs in 3 quart casserole dish.
3. Pour top with soup, cheese, and bacon.
4. Bake at 250'F for 45 to 55 minutes.
Note: If refrigerated overnight, then bake 85-95 minutes.
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