Aunt Arlene's Bacon Cheese Oven Omelet

Every time we have company I try a new "overnight" egg type casserole. I've tried too many to count. I never found any that I particularly felt was a "keeper". I decided this recipe was "easy enough" to throw together in the morning, especially if I fried the bacon ahead. So I tried this last Thanksgiving and loved it. I serve it with a couple of my quick coffee cakes, or one of the overnight French toasts. It's from our Family Cookbook, submitted by my Aunt Arlene.

12 slices bacon, chopped and fried

6 slices american cheese or 1 cup shredded cheese

8 eggs, beaten

1 cup milk

Preheat oven to 350 degrees. Sprinkle shredded cheese OR cut cheese slices in half and arrange in bottom of lightly buttered 9-inch pie plate. Beat eggs and milk together with fork. Add chopped bacon and pour over cheese. Bake 30 minutes or until eggs are set.