• 18 eggs
• 1 c. sour cream
• 1 c. milk
• 1/4 c. onion, diced finely
• 1/4 c. cooked bacon (optional)
• 1/2 to 3/4 c. grated Swiss and Cheddar cheese
• 1/4 lb. butter (not oleo)

1. In a 9 x 13-inch pan, heat butter to melt in the oven.
2. Beat the eggs, then add the milk and sour cream to blend.
3. Add onion, bacon and cheese; stir.
4. Bake at 350 degrees for 35 minutes.
5. Bake in (8 x 8 x 2-inch) pan; however, check casserole at 30 minutes.
6. It is done when a knife inserted in the middle comes out clean.

   This is a great dish for an Easter Sunday brunch or buffet.