Egg Casserole Serves 6

2 cups croutons, seasoned

1 cup cheddar cheese, shredded

4 eggs

2 cup half and half

½ tsp salt

½ tsp prepared mustard

dash of black pepper

½ tsp onion salt

½ lb cooked crumbled bacon or bulk breakfast sausage, cooked and drained

Butter an 8x8 casserole dish. Place the croutons in the casserole.

Sprinkle the cheddar cheese over the croutons.

Beat the eggs, half and half, salt, mustard, pepper and onion salt together until well blended. Pour over the croutons. Sprinkle with the bacon or sausage.

Refrigerate overnight. Bake for 1 hour at 350° uncovered. Let cool for 5 minutes before serving.