Another dazzling recipe from Standing Room Only, the stellar entertainment cookbook published by Jackson, Mississippi’s New Stage Theatre in 1983.
The original recipe states that this breakfast casserole can be prepared the night before and refrigerated, but just don’t. It also calls for a sprinkling of chopped black olives, which is a nice touch.
Beat six eggs in two cups of whole milk, add a teaspoon of dry mustard and two cups grated cheddar. Butter a 9×13 casserole and cover the bottom in a layer of herbed croutons, pour in egg and cheese mixture, and top with crumbled, cooked bacon.
Bake at 350 on a middle rack until lightly browned and springy, about 45 minutes. I like it with a little sour cream.