Aunt Rozanne's Breakfast Casserolt

Aunt Rozanne's Breakfast Casserole

6-8 slices white or wheat bread, cubed
2 C Milk
1/2 C grated Cheddar Cheese
6 eggs, beaten
Pepper to taste
1 tsp Worcestershire sauce
1 lb cooked bacon, ham or breakfast sausage
1 tsp dry mustard (optional)

Grease 9 x 13 pan and cover bottom with bread cubes. Cooke sausage or bacon, drain well. Spread over bread cubes. Add grated cheese.

Combine milk and seasonings with beaten eggs and pour over bread mixture. Refrigerate over night. Bake at 350 for 45 minutes or until the top starts to brown and the eggs are not runny.

Options: you can substitute "egg beaters" for any or all of the eggs, you can add frozen hash browns with the meat, nutmeg on top before baking adds a great flavor