Easter Egg Brunch Casserole This is a wonderful dish for an Easter Sunday brunch or buffet. 18 eggs 1 cup sour cream 1 cup milk 1/4 cup onion, diced finely 1/4 cup cooked bacon (optional) 1/2 to 3/4 cup grated Swiss and Cheddar cheese 1/4 pound butter (not margarine) In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean. This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.