Breakfast Casserole

Ingredients

• 12 slices bacon (optional)
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated Cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 tablespoon prepared mustard
• salt and pepper to taste

Steps

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Or, chop before you fry, so it's pre-crumbled.)
2. Melt butter in the microwave, or in a small pan on the stove over low heat.
3. Grease a 9x13 baking dish. Place croutons in the bottom of the dish. (They should just about cover the bottom in a single layer.)
4. Melt butter and drizzle over the croutons. Sprinkle with grated Cheddar cheese.
5. Crack the eggs into a bowl, whisking to break up the yolks. Add milk,

mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese.

1. At this point, I leave it in the fridge overnight. The croutons will seem to absorb most or all of the egg, but it's okay. It bakes up just fine.
2. Bake at 325F for 40 minutes. Might take 45 or 50 if it is coming out of the fridge. It should start to brown a little on the top.
3. If using the bacon, add it when there are about 10 minutes left on the timer.
4. Remove from oven and allow to stand 10 minutes before serving.

Notes

You can add pretty much anything you'd put in an omelet. Just prep as you would for an omelet, and mix it in the eggs. The recipe recommended a diced bell pepper.