Egg and Bacon Casserole

Ingredients:

18 hard-boiled eggs, sliced
1/2 pound bacon, cooked crisp and crumbled
Parsley, dried or fresh
Buttered crumbs

Cream Sauce:

1/4 cup butter or margarine
1/4 cup flour
1 cup light cream or half-and-half
1 cup milk
2 cups grated sharp Cheddar cheese
1/2 clove garlic, crushed
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon thyme

In a greased 8 x 10-inch glass baking dish, spread egg slices. Top with crumbled bacon.

For Cream Sauce: In a large non-stick skillet, melt butter. Whisk in flour and cook for 3 minutes, until bubbly and thick. Stir in cream and milk until the sauce is smooth and thick. Add cheese, garlic, basil, marjoram and thyme. Stir until cheese has melted.

Top bacon and eggs with sauce. Sprinkle with parsley and buttered crumbs.

Cover and refrigerate overnight or bake immediately. (If this dish has been refrigerated, let it sit out for a half-hour before you bake it.)

Bake in a preheated oven at 350 degrees for 30 minutes.

Makes 6 to 8 servings

**The sauce may be thinned a little and used over toasted English muffins or toast points.