bacon egg casserole

Bacon egg casserole
This recipe might seem “unappealing” to some because of the sour cream. But the sour cream gives the eggs a fluffy texture that can’t be beat. Try them you will be surprised. We serve ours with ketchup.
18 eggs
1 1/2 cups milk
1 bag of real bacon bits
1-16oz container of sour cream
2 cups shredded Colby cheese
1/4 c diced onion or 2 teaspoon of dried onions
salt and pepper
In a large bowl, beat eggs; add milk, sour cream, onion, salt and pepper. Pour into a greased 9 x 13 baking pan. Sprinkle with cheese and bacon on top. Refrigerate overnight. In morning bake, uncovered 350 for 45 minutes.