Brunch Egg Casserole

• 10 slices Hearty White Bread Such As Pepperidge Farm Hearty White, Remove The Crusts And Cut Into Bite-size Pieces
• 1/2 pounds Grated Sharp White Cheddar Cheese
• 1/2 pounds Sliced Muenster Cheese
• 1 pound Bacon, Fried Crisp, Then Torn Small Pieces
• 6 whole Eggs
• 3 cups Skim Milk
• 1/2 teaspoons Salt

1. Grease a 9x13 dish with Pam cooking spray. Layer first the bread cubes, then the grated cheese, then the sliced Muenster cheese, and finally the bacon on top. Beat the eggs, salt and milk in a small bowl. Pour the egg mixture over the layers slowly, letting it seep in.
2. Cover and let stand 12 hours in the refrigerator.
3. Bake covered with foil at 350F for 45 minutes. Then, uncover and bake for an additional 15 minutes. Should be lightly brown and bubbly on top. Let it set 5-10 minutes before you cut it.

white bread, cheddar cheese, muenster cheese, bacon, eggs, milk, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/brunch-egg-casserole/ (may not work)