Brunch Casserole

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4 cups firm bread crumbs
10 eggs beaten
4 cups milk
8 oz. (2C.) shredded cheddar cheese
1/4 cup chopped onion
4-1/2oz. jar sliced mushrooms
1/4 cup chopped green pepper
1/2 cup peeled and chopped tomatoes
8-10 slices bacon, fried crisp and crumbled
1 teaspoon dry mustard
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper

Generously grease 13 x 9 inch pan. Cube bread and arrange in bottom of pan. Layer cheese, onions, green pepper, mushrooms, and tomatoes on top of bread. In large bowl combine eggs, milk, parsley, mustard, salt, onion powder, and pepper; mix well. Pour egg mixture over bread. Sprinkle bacon evenly over top. Cover and refrigerate overnight or up to 24 hours.

Heat oven to 325 degrees. Remove cover and bake 50 -60 minutes or until center is set. Allow to stand 5 minutes before serving.

Brunch Casserole, 4.0 out of 5 based on 1 rating

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