Breakfast Casserole

Breakfast Casserole

16 slices of bread, crusts removed, divided 

16 slices peameal bacon 

16 slices cheddar cheese 

6 eggs 

1/2 tsp. salt 

1/2 tsp. pepper 

1 tsp. dry mustard 

1/4 c. minced onion 

2 Tbsp. diced green pepper 

2 Tbsp. diced red bell pepper 

2 tsp. Worcestershire sauce 

dash of hot sauce 

3 c. milk 

The next morning 

1/2 c. butter, melted 

1 c. crushed Corn Flakes cereal 

Butter a 9x13 " baking dish.  cut and fit 8 slices of bread to fit over entire bottom of the dish.  Cover bread with sliced of peameal bacon and cheese.  Cut and fit remaining 8 slices of bread to completely cover the bacon and cheese. 

Whisk eggs with salt and pepper.  Whisk in dry mustard, vegetables and sauces.  Slowly whisk in milk and pour the egg mixture evenly over the casserole. 

Cover and refrigerate overnight. 

Preheat oven to 350 F.  Pour melted butter over top of casserole and sprinkle with Corn Flakes.  Bake until set and lightly browned, about 1 hour. 

Let casserole stand for 10 minutes before serving.