Breakfast Bake

4-1/2 cups seasoned croutons

2 cups (8 ounces) shredded cheddar cheese

1 medium onion, chopped

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained

8 eggs

4 cups milk

1 teaspoon salt

1 teaspoon ground mustard

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8 inch square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.