Breakfast Casserole Recipe

posted by Judi Caston

8-10 servings or 1 large pan

Lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
1 lb bacon, chopped and cooked until crispy
1/2 lb crumbled, cooked sausage, drain well
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2 to 3 large tomatoes, chopped,uncooked
8 to 10 eggs, beaten with the following
4 cups milk
1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
freshly ground black pepper
1 teaspoon dried mixed herbs (optional

Layer all ingredients evenly over the bread, pour the egg mixture over all, refrigerate overnight,just before baking at 350, top with a good sharp cheddar cheese (grated) until golden brown and slightly risen, approx 45 mins.