Bacon and Egg Strata

So at home we have two refrigerators. I tend to use one more than the other when I am home over breaks and that confused my parents who are used to not having their children living at home.... which is how we ended up with 4 dozen eggs in our house at one time. My mom suggested that I make a strata to help use up the eggs... I of course happily obliged. This was my first time making a strata and I was pleasantly surprised with my abilities. I think next time I will use real bacon. There is something you do not know about me yet.. I have a huge thing for all things bacon. It's quite gross at times and my apartment last year smelled like bacon all the time. Lately, I've taken the obsession down a notch (along with not eating McDonald's everyday... I know gross) which probably makes my roommates pretty happy. Ok back to the point. Bacon bits, even though they are real bacon, did not seem real to me. So I will definitely use fresh bacon next time and maybe try a meat lovers version with ham and sausage. Oh boy, I just started salivating... I should get back to the kitchen soon haha.

Ingredients: 
2 cups soft bread cubes
1 3/4 cups milk
8 oz. shredded swiss cheese
bacon bits (or about 8 pieces bacon sliced)- I used 1/4 cup at most- eyeball it!
8 eggs (beaten)
salt/pepper (to season)
2 tbsp butter

Directions: 
Preheat the oven to 350 degrees F.  Soak the bread crumbs in milk for a few minutes until the bread is fully saturated. Beat the eggs in a separate bowl. Drain the excess milk into the beaten eggs. Then with a fork scramble the eggs in 2 tbsp of butter until the butter is soft. Immediately fold in the soaked bread cubs. Butter a 9x9 dish and pour in the egg mixture. Top the egg mixture with some of the bacon bits (I didn't do this and wish I did because the bacon was basically only on the top). Season with salt and pepper. Then sprinkle the cheese over the top of the egg mixture. Add the rest of the bacon. Bake at 350 degrees F for 30 to 40 minutes or until the cheese is completely melted.

Source: Adapted and modified from another one from good old mom's cookbook and we have no idea who it belongs to!