Overnight Egg Omelet

6 oz. plain or seasoned croutons
2 c. sharp cheddar, grated
8 eggs
1 t. salt
1 t. mustard
dash pepper
4 c. milk
crisp, crumbled bacon

The evening before, grease a 9x13 dish. Layer croutons then cheese in baking dish
In lg. bowl, combine eggs, salt, mustard, pepper, and milk. Whip with whisk or hand beater. Pour evenly over croutons and cheese. Sprinkle crumbled bacon on top. Cover with foil and refrigerate overnight.
Next morning, bake 55 minutes at 325* or till set. (keep foil on while baking)

This is the only egg casserole I’ve tried that isn’t runny in the middle and burned around the edges!


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