An easy, crowd-pleasing breakfast casserole with a crouton and Cheddar cheese base. This recipe calls for bell pepper and bacon, but you can have fun playing with the ingredients to dress it up or down, depending on the occasion.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish. Sprinkle with grated Cheddar cheese.
Saute peppers, mushroom, onions and tomatoes. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Put in refrigerator overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake next morning in the preheated oven for 50 minutes to an hour. Remove from oven and allow to stand 10 minutes before serving.