A delicious breakfast casserole...a great way to use up leftover sourdough bread.
Spray a 9x13 baking dish with non-stick cooking spray.
Place cubed bread into the prepared dish.
Sprinkle 1/4 cup of cooked bacon over top the bread.
Sprinkle the freshly grated cheese over top.
In a medium-size bowl, beat together the eggs, milk, dry mustard, salt and pepper.
Beat until all of the egg yolks are mixed well.
Pour the egg mixture over the cheese and bread.
Cover the casserole with plastic wrap or foil and refrigerate overnight or for at least 6
Preheat your oven to 350.
Bake the casserole, covered with foil, for 40 minutes. Uncover and sprinkle the rest
of the cooked bacon crumbles on top and bake for an additional 10-15 minutes or
until the middle of the casserole is puffed and set. Serve warm.