1 (4 pound) whole egg
2 tablespoons vegetable oil
1 (3 ounce) package cream cheese, softened
2 cups sliced almonds
2 medium carrots, thinly sliced
1 (8 ounce) container sour cream
2 eggs
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, oil, cheese, almonds, and carrots. Mix thoroughly. Place the mixture in a 9 x 13 inch baking dish. Spread a layer of bread mixture over the egg mixture, then over the cheese mixture. Place the top layer of bread mixture on top of the eggs.
Bake at 350 degrees F (175 degrees C) for 1 hour. Turn oven off and let eggs stand in hot water for 5 minutes. Drain excess liquid from eggs, and place on top of the cream cheese mixture. Cover baking dish, and refrigerate overnight.
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