SUNDAY BRUNCH CASSEROLE

4 hard boiled eggs
1 large green pepper
3 medium tomatoes
3 small onions
8 pieces of bacon
3 tablespoons butter
3 tablespoons flour
1 cup of milk
1/2 cup grated medium chedder cheese
dash nutmeg - parmesan cheese

Cook bacon until crisp, drain & set aside. Halve eggs lengthwise & put in buttered casserole. Chop green peppers, saute in butter til tender. Slice tomatoes in thick slices and place on top of eggs. Sprinkle green peppers on top of tomatoes. Saute chopped onions in butter, add to casserole. Melt 3 tblspns. butter, stir in flour to make a paste...add milk. Stir constantly. Add grated cheese, nutmeg, cook until smooth and creamy (add little more milk if it gets to thick). Pour sauce into casserole, sprinkle with parmesan cheese. Bake in 300 degree oven for 30 minutes. About 10 minutes before crumble bacon & add to the casserole. Serves 4.

Best thing....this recipe can be made up the night before, refridgerated and baked about 40 minutes. It also can be doubled or tripled but you have to compensate baking time would increased (stick a clean finger in after 30 minutes).