1 pound bacon
4 ounces cream cheese
1/4 cup mayonnaise
4 tablespoons butter
1 teaspoon prepared horseradish
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserve 1 tablespoon bacon grease.
In a medium mixing bowl, cream cheese and mayonnaise. Select 3 squares of cheese to coat the bacon grease. Roll the strips of bacon into thick slices.
Add cooked bacon to cream cheese. Pour the sausage, bacon grease and eggs onto the cream cheese mixture. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Place the stuffed shells in the preheated oven, and bake for 20 to 25 minutes in the preheated oven, or until bubbly.