| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast a, Casseroles, Eggs | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 4 | c | Seasoned croutons |
| 2 | c | Shredded cheddar cheese; (8 ounces) |
| 2 | c | Milk |
| 8 | Eggs; beaten | |
| 1/2 | ts | Dry mustard |
| 1 | pk | (12 oz) bacon; cooked and crumbled |
INSTRUCTIONS
Place butter in an 11x17x2-inch baking dish. Place dish in microwave oven to melt, 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 crumbled bacon. Bake at 325° F for 40 to 50 minutes or until set. Let casserole stand at room temperature 5 to 10 minutes before serving. Yield: 6 to 8 servings. Recipe by: The Anderson House Inn, Heber Springs, AR Posted to recipelu-digest Volume 01 Number 566 by Crane Walden <cranew@foothill.net> on Jan 20, 1998
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