Brunch Egg Casserole

BRUNCH EGG CASSEROLE

Serves 12

Here’s a hearty,” assemble the night before” dish

which includes tasty, basic ingredients!

1 pound bacon, cut into small pieces

2 cups cooked ham, chopped

1 small onion, chopped

10 slices bread (a French loaf works great), cubed

1 cup cooked potatoes, cubed

1 cup cooked asparagus, cut into small pieces (optional)

3 cups of your favorite shredded cheese

8 eggs

3 cups milk

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon each salt & pepper

Cook bacon pieces in a skillet until crisp ; add ham and onion and cook until onion is tender; drain. In a greased 9×13 pan, layer half the bread cubes, potatoes, asparagus, and cheese. Top with all the bacon mixture. Add remaining layers of bread, vegetables, and cheese. In a bowl, beat the eggs; add milk and seasonings. Pour egg mixture over pan ingredients. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325* for 70 minutes, or until a knife stuck in the middle comes out clean.