"Scrambled Egg Bake"

This casserole was also from the Lake City CRC cookbook.  It's from our good friend Carol Lambert.  She's used to feeding her husband and three hungry sons so this was bound to be a hit and it sure was!  It was the first casserole gone this morning!

Ingredients
4 cups hashbrowns or cubed potatoes
12 eggs, beaten
1/4 cup butter, melted
1/4 cup milk or cream
1 lb bacon or sausage, fried and crumbled
1/2 can of cream of chicken soup
1/4 can of milk
1/2 lb. sliced Velveeta cheese

Directions
Preheat oven to 350.
Put potatoes in greased 9x13 pan.
In a large skillet, scramble eggs in butter and milk.  Do not overcook.  Pour egg mixture over potatoes.
Place meat on top of eggs.
Mix soup and milk and pour on top of casserole then top with sliced cheese.
Bake for 45 minutes.

Note:  This can be made ahead of time and refrigerate overnight before baking.