Brunch Egg and Bacon Casserole

1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 lb sharp cheese, grated
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. basil
1/4 cup parsley
1 1/2 doz. hard boiled eggs, sliced thin
1 lb bacon, fried, drained and crumbled.
buttered bread crumbs

Melt butter. Blend in flour. Add milk gradually. Stir until thick. Add herbs, except parsley.

Add cheese. Stir until melted.

Place layer sliced egg in 9x13 casserole. Sprinkle 1/3 of bacon over eggs. Sprinkle 1/3 of parsley over bacon. Add a layer of 1/3 cheese sauce. Repeat. Sprinkle top with bread crumbs. .

Bake at 350� for 30 minutes.

Serves: 12