Recipe provided by: Linda Edwards, Nevada 5 eggs 4 cups milk 1 teaspoon salt 1 tablespoon sugar 1 1/2 cups all purpose flour 2 lb bacon DIRECTIONS: Cook bacon to desired doneness. Drain
From Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
Source: King County Public Health
This recipe is easy and fits all of our requirements for being a balanced snack bar. Best of all, it tastes good!