Egg and Bacon Casserole
- 14 cup butter or 14 cup margarine (Try Move Over Butter to cut a few calories)
- 4 cups unseasoned croutons (not fresh,dried)
- 2 cups shredded cheddar cheese (8oz)
- 2 cups milk (I use Skim Plus)
- 8 eggs (I use Egg Beaters)
- 12 teaspoon dry mustard
- 1 (12 ounce) package bacon, cooked and crumbled
- Place butter in a 11x7x11/2" baking dish.
- Melt butter in the microwave until melted, tilting to coat dish.
- Pour croutons over melted butter; sprinkle cheese over croutons,and set aside.
- Combine milk, eggs, and mustard; mix well.
- Pour egg mixture over cheese, and sprinkle with bacon.
- Bake at 325F for 40-50 minutes or until set.
- Let casserole stand at room temperature 5 to 10 minutes before serving.
butter, croutons, cheddar cheese, milk, eggs, mustard, bacon
Taken from www.food.com/recipe/egg-and-bacon-casserole-40386 (may not work)