Egg N Bacon Casserole

Mmmmm...breakfast. Good at any time of the day (because not everyone wakes up early in the mornin).

I am rather curious about this recipe and its call for bread at the bottom of the pan. Wouldn't that just turn into a soggy mess by the time you got around to bakin it the next day? Or maybe it turns into a delicious crust on emergin from the oven? Hmm. "Enquirin minds want to know!" (Yeah, I know that's spelled wrong, but I just had the tag line from the 80's commercials for the National Enquirer run through my head. Sidenote: Isn't it weird how they advertise tabloids on national television? Like we wouldn't see them in the checkout line at the grocery store anyway, and get sucked in by their tantalizin headlines? I mean, doesn't everyone - except celebrities and shut-ins - buy their own groceries? Okay, back to the recipe.)

Ingredients:
4 slightly beaten eggs
1/2 lb. bacon, fried and crumbled
1 c. milk
3 slices bread, cut in 4 pieces (in bottom of pan) (I assume that white sandwich bread is what is bein called for here, but if you wanted to stray from tradition, you could always sub some roasted garlic artisan bread, french loaf, or slices of baguette. Just sayin...)
1/3 c. Velveeta cheese, diced
Salt & pepper
Olives, opt. (what? olives? that's like the casserolic embodiment of the Sesame Street song "Which One Doesn't Belong?"!)

Oven temp: 350 degrees

Pan size: 9x9 bakin dish

How to:
Refrigerate overnight or several hours. Bake in 9x9 pan for 40-50 minutes. Serves 6. (Again with the vague directions! Do I combine the milk, eggs, and bacon? Does the cheese go on top? Am I supposed to just dump everythin in the pan all willy-nilly and only make sure that the bread slices make it to the bottom? Sigh. Perhaps I ask too many questions.)