Zingy Cheese And Egg Casserole Recipe

ingredients

1 loaf (16 ounce size) French bread
1 package (8 ounce size) cream cheese
8 slices bacon, crisp-cooked, drained and crumbled
OR
1 cup diced cooked ham
1 can (4 ounce size) chopped green chiles
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
10 eggs, beaten
2 1/2 cups milk
1 teaspoon dry mustard

directions

Grease 13x9x2-inch baking dish. Cut or tear bread into 1-inch pieces. Place in prepared baking dish. Cut cream cheese into small cubes; layer cubes on top of bread. Sprinkle with bacon and chiles. Sprinkle with shredded cheese.

In large bowl, with a rotary beater or wire whisk, beat eggs. Beat in milk and mustard.

Slowly pour egg mixture over mixture in baking dish. With back of large metal spoon, lightly press bread to moisten all of it. Cover and refrigerate for 8 to 24 hours.

Heat oven to 325 degrees F. Bake, uncovered, at 325 degrees F for 45 to 50 minutes or until casserole is puffed and a knife inserted near center comes out clean. Remove from oven to wire rack, let stand for 10 minutes before serving.

To serve cut into squares.

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