Egg Casserole(Brunch)

• 9 eggs
• 1 lb. bacon
• 2 c. sharp Cheddar
• 1/8 tsp. basil
• 1/8 tsp. thyme
• 1/8 tsp. marjoram
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1 c. milk
• 1 c. half and half
• 1/2 tsp. Worcestershire
• 1/3 c. seasoned bread crumbs
• 2 Tbsp. margarine

1. Hard-cook eggs; peel, slice and set aside.
2. Fry bacon until crisp.
3. Drain, crumble and set aside.
4. Melt margarine; add flour, milk and half and half to make cream sauce.
5. Add basil, thyme, marjoram and cheese.
6. Cook until cheese melts.
7. Grease 9 x 6-inch baking dish.
8. Layer half the eggs, half the bacon and half the cheese; repeat.
9. Melt remaining margarine.
10. Add bread crumbs and sprinkle over top of casserole.
11. Let set 8 hours or overnight. Bake in 350u0b0 oven until brown on top, about 30 minutes.
12. Serves 6.

eggs, bacon, cheddar, basil, thyme, marjoram, margarine, flour, milk, worcestershire, bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414893 (may not work)