Cheddar Bacon Wake-Up Casserole

At the Swedish Country Inn in Lindsborg, Kansas, overnight guests start the day with a Swedish-style buffet. Festive choices include this egg casserole, along with Swedish meatballs, pickled herring, cheeses, pickled beets, summer sausage and ham, hard-cooked eggs, a Swedish tea ring and fruit.

2 cups plain croutons
2 cups shredded cheddar cheese
4 slices bacon crisp-cooked, drained, and crumbled
2 cups milk
3 beaten eggs
1/2 teaspoon prepared mustard
1/8 teaspoon onion powder
1 Dash pepper

1. In a mixing bowl, toss together the croutons, cheddar cheese and cooked bacon or ham. Turn into an 11x7x2-inch baking dish or 6 individual 5-inch round baking dishes.

2. In another bowl, beat together the milk, eggs, mustard, onion powder and pepper. Pour the mixture over the crouton mixture in the baking dish. Cover and refrigerate overnight.

3. Bake, uncovered, in a 350° oven for about 45 minutes (15 minutes for individual baking dishes) or till a knife inserted near center comes out clean. Let baked casserole stand for 5 minutes before serving. Makes 8 servings.

Note: If desired, halve recipe, except use 2 eggs. Bake in a greased 9-inch pie plate in a 350° oven for 25 to 30 minutes. Makes 3 or 4 servings.

To vary the recipe, add 2 cups frozen broccoli cuts, thawed and drained (1 cup for halved recipe), to crouton mixture. Continue as in recipe, except bake for about 5 minutes more.