The first time I made this recipe, I liked the make-ahead convenience, but to be honest, the taste was very bland. Also, I couldn't fit 8 slices of bread into a 9x13 pan without overlapping them (I'm surprised no one else mentioned this). So I modified the recipe as follows. I reduced the bread to 6 slices (even with only 6, they still went up the sides of the pan a little) - soft breads are good because they absorb the egg mixture and bake up nice and fluffy (I used a soft, fresh whole-wheat bread). Then I greatly increased the cheese and meat (to 2 cups and 24 oz., respectively) and reduced the eggs to 8, because I prefer a less "eggy" taste. I also used Dijon mustard (instead of dry mustard) and upped it to about 1/4 cup. After these modifications, the result was much more satisfying and flavorful, in my opinion. The generous measure of bacon, plus the added plenty of flavor to make your taste buds say "Wow!" You could also use ham - anything that is very flavorful - just be sure to use plenty. Normally I'm not a big meat or cheese eater, but in this recipe, you really need it or the casserole is very blah. The original measurement of meat (8 ounces) just got overwhelmed by all the eggs and bread - I couldn't even taste it. Increasing the meat, cheese, and mustard and reducing the eggs and bread made it much better.
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The first time I made this recipe, I liked the make-ahead convenience, but to be honest, the...