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Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
BACON AND EGG CASSEROLE

2 cups unseasoned croutons
2 cups onion and garlic croutons
1/4 cup melted butter
2 cups grated cheddar cheese
2 cups milk
8 eggs, beaten
1 tablespoon prepared mustard
15 slices bacon, cooked and crumbled

Coat a 9-by-11-by-12 inch casserole dish with vegetable spray. Place croutons in casserole dish, and pour butter over croutons. Sprinkle with grated cheese.
Mix milk, eggs, and mustard in a bowl and pour over cheese mixture. Sprinkle bacon crumbs on top. Bake at 325 degrees for about 45 minutes. Let stand for 15 minutes before serving.





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