Adrienne's Brunch Casserole

Many of you requested the brunch casserole recipe that I made for the brunch in December. Here it is! We have it every Christmas morning because I can make it the day before, refrigerate it, and then pull it out in the morning and all I have to do is bake it! The protein helps balance out all the treats too. You can really top it with anything (mushrooms, tomatoes, sausage, bacon, pico, etc.)

Makes 12 servings. Assemble and refrigerate this casserole the night before baking.

4 cups cubed, day-old, firm white or French bread, or 1 pkg of hash browns

2 cups (8 oz) shredded cheddar cheese

10 eggs, lightly beaten (Egg Beaters may be used)

2 cups milk

1 tsp. dry mustard

1 tsp. salt

¼ tsp. onion powder

Dash of freshly ground pepper

8 to 10 slices cooked bacon, crumbled

Throw on whatever veggies you like (mushrooms, tomatoes, fresh salsa, peppers, onions, etc.)

Generously butter 9x13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato (or the veggies of your choosing). Cover and chill overnight.

Preheat oven to 325. Bake casserole, uncovered, until set, about 1 hour (Tent with foil if top begins to overbrown.)

This casserole is great for family get-togethers or for Sunday morning as it can cook while you are getting ready for church.