Christmas Breakfast Casserole

This is our Christmas morning breakfast served with prize winning Raspberry Coffee Cake, oranges, apple/pineapple juice, milk, coffee and hot tea. Serves (10-12) 6-8

(16) 12 hard boiled eggs

(2) 1½ lbs. bacon fried and crumbled

(4) 3 c sour cream

(4) 3 T milk

(4) 3 T onion (used green onions)

Salt to taste

(1) ¾ t paprika

(⅔)¼ t pepper

(2) 1½ c cheddar cheese shredded

(2) 1 can chopped green chilies

(¾) ½ loaf King’s Hawaiian bread-cubed

(4) 3 T butter

(⅔) ¼ c cream

Spray 9 x 13 (larger for bigger amounts) with pam. Layer bread cubes in bottom of dish. Place sliced hard-boiled eggs over them and drizzle with melted butter and cream. Season with salt. Mix sour cream, milk, spices and chilies. Layer on top of eggs. Sprinkle bacon on and layer on the cheese last.

Refrigerate overnight. Bake for 45 minutes at 350°. Let stand for 10 minutes to set.