Ingredients
4-1/2 cups seasoned croutons2 cups shredded cheddar cheese1 medium onion, chopped1/4 cup chopped sweet red pepper1/4 cup chopped green pepper1 jar (4-1/2 ounces) sliced mushrooms, drained8 large eggs4 cups whole milk1 teaspoon salt1 teaspoon ground mustard1/8 teaspoon pepper8 bacon strips, cooked and crumbled
Preparation
Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes.
To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
