Bacon And Egg Casserole - cooking recipe

Ingredients

2 tablespoons butter
12 eggs
3/4 cup half-and-half
1 lb bacon, sliced, crisp-cooked, and crumbled
8 ounces cheddar cheese, shredded
10 ounces cream of mushroom soup
2/3 cup half-and-half
butter

Preparation

Scramble the eggs with 3/4 cup half and half in large buttered skillet over medium heat.
Layer the eggs, bacon, and cheese in a buttered 9x13\" baking dish.
Combine the soup and 2/3 cup half and half in a bowl and beat until well mixed.
Pour the soup mixture evenly over the cheese layer.
Bake at 325 to 350 for 40 minutes.
Remove from oven.
Let stand for 5 minutes before serving.