Gizmos for Cooks

*I just made this dish for a Mother’s Day brunch, and it was a huge hit.  It’s an excellent make-ahead recipe that is as quick and easy as it is delicious.  Thanks to my sister-in-law for the tip!

1 box herb or cheese-type croutons (the big cut kind — NOT ceasar)
2 cups shredded sharp cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
*salt/pepper to taste
10 slices cooked bacon, crumbled
1.5 cups chopped fresh tomatoes

Grease 9×13 baking dish.  Arrange croutons in bottom and sprinkle with cheese.  Beat together eggs, milk, mustard, salt and pepper and pour evenly over bread.  Sprinkle with bacon and tomatoes.  SIT OVERNIGHT IN FRIDGE.

Preheat oven to 325.  Bake casserole, uncovered, until center is softly set - about one hour.  Tent with foil if the top starts to brown before center is set.

*Be careful not to oversalt because the cheese adds so much sodium.  If you don’t use herb croutons, feel free to throw in some fresh thyme or basil.