Bacon-and-Egg Casserole

Assemble this hearty dish the night before, and bake the next morning.

Yield: Makes 8 to 10 servings

Ingredients

• 1  (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
• 2  cups  (8 ounces) finely shredded Mexican four-cheese blend
• 1/2  pound  bacon, cooked and crumbled (8 slices)
• 8  large eggs
• 2 1/2  cups  milk
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1  teaspoon  dried mustard
• 1/2  teaspoon  Worcestershire sauce
• Salsa or sliced fresh tomatoes

Preparation

Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.

Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.

Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.

Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.