Yummy Breakfast Casserole

This is such a yummy casserole - don't let the broccoli turn you off! You can make this casserole a day ahead and put it in the oven on a holiday morning! Serves 12

8 0z. bacon ( to make it easier, I use the pre0-cooked)
8 oz. broccoli, cut into florets ( I use frozen, thawed)
8 slices of bread (texas toast ideal)
2 Tbsp. butter, softened
3/4 c. cheddar cheese
12 eggs
2 c. milk
1/2 tsp. dry mustard (opt.)
salt and pepper, to taste

Spray 9x13 dish with cooking spray. Cook bacon, drain, crumble and set aside (see how much easier pre-cooked would be?). Place colander and 2 c. water in small stock pot. Add broccoli and bring water to a boil. Cook until tender, but firm -about 10 minutes. If you use frozen broccoli, place florets in about 2 Tbsp. water and microwave for 5 minutes, instead. Drain, cool and chop. Lightly butter the bread on the side that will go down in the pan. Line with bread slices and cover with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately. Preheat oven 25 minutes before baking to 325 degrees. Bake until eggs are solid - approx. on hour.

Breakfast Casserole

Layer in 9x13 pan:
hash browns
2 cups grated cheese
1 1/2 lbs. browned sausage, bacon or ham (we prefer sausage)
chopped onion and green pepper (opt, but VERY yummy!)

Combine and pour over meat:
9 eggs, beaten
1 1/2 cups milk
3/4 tsp dry mustard
1/4 tsp instant onion

Cover pan with foil. Refrigerate overnight. Just before baking, top with mixture of 1 can cream of mushroom soup and 1/2 cup milk. Bake at 350 degrees for 1 hour.