Bacon-and-Egg Casserole

Ingredients

• 0.5 pound bacon crumbled cooked (8 slices)
• 8 large eggs 
• 16 ounce hawaiian bread loaf cut into 3/4-inch cubes
• 2.5 cups milk 
• 1 teaspoon mustard dried
• 0.5 teaspoon pepper 
• 10 servings salsa fresh sliced
• 0.5 teaspoon salt 
• 8 ounces mexican four-cheese blend shredded finely
• 0.5 teaspoon worcestershire sauce 

Equipment

• oven
• whisk
• baking pan

Directions

1. Arrange bread cubes in a lightly greased 13- x 9-inch baking dish.
2. Sprinkle with shredded cheese and crumbled bacon.
3. Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce.
4. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours.
5. Let stand 30 minutes before baking.
6. Bake at 350 for 35 minutes or until set and golden.
7. Serve with salsa or sliced fresh tomatoes.
8. Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.