Sunday Breakfast - Egg Casserole Recipe

I am taking a break this weekend from the traditional sugar infused treats (I am in Halloween candy detox) and making an egg casserole treat for my prego friend that is bed bound. I grew up with a recipe my mom made that was good, but a little too runny for my taste (sorry mom). When I got married I inherited another recipe from my mother-in-law that meets my husband’s picky eating habits and that I have come to love. It requires a little planning since it needs to be made the night before (so the bread can soak up the eggs) but it is worth it and still very easy. You can customize if you prefer bacon or sausage (I am a bacon gal). Happy Sunday!

Egg Casserole
4 ½ cups cubed day old French Bread
2 cups (8oz) shredded cheddar cheese
10 eggs lightly beaten
4 ½ cups milk
1 tsp dry mustard
¼ tsp Onion powder
Dash of pepper & salt
12 slices of bacon, cooked and crumbled
½ cup chopped tomato

Arrange bread cubes in greased 9x13 baking dish and sprinkle with cheese. Beat together next 7 ingredients. Pour evenly over cheese and bread. Cover and chill up to 24 hours. Before baking sprinkle bacon and tomato on top. Bake uncovered until set about 1 hour.