Make Ahead Egg Breakfast Casserole

The beauty of this recipe is that like the name suggests, you make it the day before, and takes very little time to bake it the next morning. Serves 12. 

24   eggs
1/2  tsp  pepper
1  tsp  salt
1/2  cup  milk
2  Tbs  butter, divided
1-1/2 cups sour cream
12  slices  bacon, cooked and then crumbled
1  cup  shredded sharp cheddar cheese

Beat eggs. Stir in milk, salt and pepper. 
Melt 1 Tbs butter in a non-stick skillet. Add half of the egg mixture. Cook over low heat, stirring almost continuously until eggs are set, but still moist. DO NOT LET THE EGGS GET BROWNED (the non-stick skillet helps to prevent this). Remove from heat and set aside. Repeat with the remaining half of egg mixture. Combine the two mixtures together and let cool. When cool, stir in sour cream.

Spread evenly into buttered shallow baking dish. Top with cheese and bacon. Cover and refrigerate overnight.
 
Preheat oven to 300°. Uncover eggs. Bake 25-30 minutes, or until hot and cheese has melted.