Country Bacon-And-Egg Casserole
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup cream
1 cup milk
1/4 tsp dried thyme
1/4 tsp marjoram
1/4 tsp dried basil
4 cups (16 ounces) shredded cheddar cheese
18 hard-cooked eggs, sliced
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/2 cup bread crumbs
In a medium saucepan, melt butter and blend in flour. Gradually add cream and milk. Cook stiring constantantly, until thick. Add thyme, basil, marjoram and cheese; stir until cheese is melted. In a greased 13x9x2 baling dish, layer six eggs and one third each of bacon, parsely and cheese mixture. Repeat two more layers. Sprinkle bread crumbs over top. Bake uncovered at 350 degrees for 30 minutes. (This casserole can be assembled the day and refridgerated until baking.) Yeild 6-8 servings.