Breakfast Casserole

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Title: Breakfast Casserole
Categories: Breakfast
Yield: 8 servings

8 Eggs; beaten
4 c Milk; scalded/cooled slightl
1/2 ts Salt
1/8 ts Pepper
8 sl Bread; buttered/cubed
2/3 lb Velveeta cheese; cubed
1/4 ts Dry mustard
1/2 lb Bacon; cooked/crumbled

1. Combine ingredients in a large bowl, stirring until blended. Pour
into a greased 9-by-13-inch baking pan. Cover and refrigerate
overnight.

2. Uncover. Bake in a preheated 350-degree oven for 1 hour.

3. Serve immediately.

Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago Sun
Times, January 15, 1997)

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