Ingredients
- Croutons:
- 4 cups cubed bread (I used Udi’s, crust on)
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- Casserole:
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 8 eggs, beaten
- 4 cups whole milk
- 1 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 6 slices crumbled, cooked bacon
Preparation
Step 1
Make croutons:
Heat butter and oil in a skillet.
Once melted, add cubed bread and cook on medium low tossing often until well browned.
Season with salt and pepper.
Let cool.
Make Casserole:
Lay croutons and cheese in a well greased 9 x 13 pan.
Combine remaining ingredients except bacon.
Pour liquid over croutons and cheese. Top with bacon.
Bake at 325º for about 45 minutes to 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. Important note: I used a 325 convection oven setting and mine was perfectly baked and done in 45 minutes so check on yours to see. Serve warm.