Brunch Casserole

This has been a family favorite for years! Perfect for Brunches. Assemble the night before, refridgerate, then bake the next morning.

6 Cups day-old firm french bread, cubed

2 Cups (8 oz) grated cheddar cheese

10 Eggs, beaten

4 Cups milk

1 Tbsp. dijon mustard

1 tsp. salt

Pepper, garlic, onion powder, other spices to taste

8-10 slices cooked bacon crumbled

1/2 cup mushrooms sliced

1/2 cup tomatoes chopped

Butter 9 x 13 pan. Arrange bread on bottom. Sprinkle cheese on top. Beat Eggs, milk and spices together. Pour evenly over bread and cheese. Sprinkle bacon, mushrooms and tomatses over top. Cover and refrigerate over night. Bake in preheated oven at 325 uncovered until set-about 1 hour. (Tent with foil if top browns too much.)

** Be creative with topping ombinations- spinach, mushrooms, red pepper, sausage, jalapenos, olives, etc. and change spices to suit your mood-italian, mexican...