|Ham & Egg Casserole|
2 cups grated cheddar cheese
8 eggs, beaten
4 cups milk
1 teaspoon Dijon mustard
1/8 teaspoon pepper
2 cups crumbled cooked bacon (I used a pound)
Diced red bell pepper
Place croûtons and cheese in a well greased 9 x 13 pan. Combine remaining ingredients except bacon. Pour liquid over croûtons and cheese. Top with bacon.
Bake at 325º for at least an hour or till egg is set.
To make the night before, complete all steps except for topping with bacon. Cover and refrigerate overnight. The next morning, remove from refrigerator and top with crumbled bacon. Bake at 325º for 1 1/2 hours or till center is set. Serve warm.