Bacon and eggs Casserole

Good to be back on the blog!

Wanted to come back just to post how I'm doing, also what I've just made this past weekend. 

I'm now no more a student and have moved on to working life, thankfully at the exact geological location I've wanted to stay in! It's been a bumpy ride so far, especially looking back this year, and I still struggle with abiding in the peace and thankfulness God provides me all the time. But I'm just thankful that this year has passed this much and the greater truth has stood me in my place through the ups and downs.

Anyway, I'm recently getting back into the cooking mode since I've found a little place to live and have been trying to cook for myself more often to stay healthier and more energized.

This past weekend there was a picnic, so I've contributed to the potluck with the following dish:
Bacon and Eggs Casserole.

Was too behind on schedule on that morning so couldn't take a picture. But here's my recipe -- I think this could be go-to when invited to a brunch potluck next time or when hosting a house dinner. Also lots of room to customize the recipe with bunch of other ingredients!

Ingredients (8-10 servings):

4 bacon strips (feel free to use more)

18 large eggs

1 cup milk

1 cup shredded cheddar cheese (feel free to use more)

1 cup sour cream

1/4 cup sliced green onions (feel free to throw in some sliced onions too)

1 tsp salt, 1/2 tsp pepper

Instructions:

1. Dice bacon and cook until crisp. Remove to paper towel to drain.

2. In a large bowl, beat eggs. Add milk, cheese, sour cream, green onions, salt and pepper and mix well.

3. Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. 

4. Bake uncovered at 325° for 45 min. - 1 hour or until knife inserted near the center comes out clean.