Bacon-and-Egg Hotdish

This tasty casserole is a real time-saver because it’s prepared the night before. Perfect if you’re expecting a hungry crowd in the morning (but remember, it does need an hour to bake).

• 16 slices white or whole-wheat bread, crusts removed
• 1 pkg bacon, cooked and chopped (see our oven-baked method for easy prep)
• Cheddar cheese, thinly sliced (enough to cover the bread)
• 6 eggs
• ½ tsp pepper, freshly ground
• ¼ tsp salt
• ½ – 1 tsp dry mustard
• 1/8 cup onion, finely chopped
• ¼ cup red, orange or yellow bell pepper, finely chopped
• ½ tsp Worcestershire sauce
• 3 cups milk
• Dash of hot sauce (such as Tabasco)
• ¼ – ½ cup butter
• Corn Flakes, crushed to sprinkle overtop (or use the prepared ‘crumb’ variety )

Butter a 9 x 13-inch glass baking dish and line the bottom with slices of bread (make sure the bottom is completely covered).
Top with bacon and slices of cheddar cheese.

In a bowl, whisk the eggs, pepper, salt, mustard, onion, bell pepper, Worcestershire sauce, milk, and hot sauce. Pour over the bread, cover, and refrigerate overnight.

In the morning, melt the butter and pour over the casserole. Sprinkle with crushed Corn Flakes.

Bake uncovered at 350°F for 1 hour. Remove from oven and let hotdish cool for 10-15 minutes. Cut into squares and serve.