RECIPE OF THE MONTH

EGG & BACON CASSEROLE

                            12 eggs                                      8 oz. shredded medium cheddar cheese

                            4 cups ranch croutons             1 tsp. dry mustard

                            1 T. onion flakes                       1 lb. bacon, cooked and crumbled

                            4 cups milk

Beat eggs lightly, add croutons, onion flakes, milk, cheese and dry mustard.  Stir well, pour into greased 9 X 13" baking pan and refrigerate overnight.  Bake at 350 degrees for 30 minutes.  Remove and stir.  Sprinkle with bacon and cook 25 additional minutes.  Cut and serve warm.

Our family has tried several different egg casserole variations and we always come back to this one.  The croutons add just the right flavor and helps the eggs to hold together.  I hope you try and enjoy this one!