Egg Casserole
Great Egg Dish from Helen Puckett DeFrance
2 cups seasoned toasted croutons
1 cup shredded sharp cheddar cheese
5 large eggs, slightly beaten
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon onion powder
dash of black pepper
1. Preheat the oven to 325 and grease a 9 by 13 baking dish
2. Combine croutons and cheese and spread in the prepared dish
3. In a large bowl, combine eggs, milk, dry mustard, salt, onion powder and pepper. Mix well.
4. Pour over crouton mixture. Bake for 30 to 45 minutes, or until the top is puffy and
golden brown.
You can add crumbled cooked bacon or sausage to it if you want!
Makes 8 servings
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