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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Bacon and Egg Casserole

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Bacon and Egg Casserole

Ingredients:
6 large eggs
1 3/4 cups milk
4 slices bread, torn, or 3 croissants, sliced and torn into 1-inch pieces
8 to 12 slices bacon, cooked and crumbled
10 to 15 grape tomatoes, sliced, or 2 small tomatoes, diced
1 1/2 cup shredded cheddar cheese
Salt and pepper

Directions:
Whisk eggs and milk in bowl; set aside. Arrange torn bread over bottom of buttered 2-quart baking dish. Sprinkle bacon pieces and layer tomato slices on top of bread. Top with cheddar cheese, then pour egg mixture evenly over top. Sprinkle with salt and pepper. Bake 35 to 40 minutes at 350 degrees, until puffy and lightly browned. Makes 4 to 6 servings.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.