Brunch Eggs -

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Brunch Eggs

8 slices bacon (fried until crisp)
8 eggs
1/2 tsp. salt
2 tbsp. butter
1 tsp. pepper
2 c. bread crumbs, soaked in 1/2 c. milk
1 c. shredded Swiss cheese
1/2 c. toasted bread crumbs (toasted in 2 tbsp. melted butter

Soft scramble eggs with salt and butter. Pour excess milk from bread cubes and toss with eggs. Spread in an 8x8 inch buttered dish sprinkled with pepper. Add cheese and bacon and top with crumbs. Refrigerate overnight. When ready to use, bring to room temperature. Bake at 400 degrees for 15 minutes. Serves 4. Can easily be doubled.

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