Brunch Casserole

Submitted by: Adrienne Jacobs

Makes 12 servings. Assemble and refrigerate this casserole the night before baking.

4 cups cubed, day-old, firm white or French bread, or 1 pkg of hash browns

2 cups (8 oz) shredded cheddar cheese

10 eggs, lightly beaten (Egg Beaters may be used)

2 cups milk

1 tsp. dry mustard

1 tsp. salt

¼ tsp. onion powder

Dash of freshly ground pepper

8 to 10 slices cooked bacon, crumbled

Throw on whatever veggies you like (mushrooms, tomatoes, fresh salsa, peppers, onions, etc.)

Generously butter 9x13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato (or the veggies of your choosing). Cover and chill overnight.

Preheat oven to 325. Bake casserole, uncovered, until set, about 1 hour (Tent with foil if top begins to overbrown.)

This casserole is great for family get-togethers or for Sunday morning as it can cook while you are getting ready for church.

Crepes

Submitted by: Adrienne Jacobs
From Cooking Light Magazine

In medium bowl, whisk together 2/3 flour, 2 large eggs, 1/2 tsp. sugar, 1/8 tsp. salt, and 1/4 c. milk; batter will be thick and lumpy, keep whisking until smooth.
Whisk in 1/2 c. milk and 1 T. oil; if batter is thicker than heavy cream, thin with up to 1 T. more water.
Lightly grease 8" nonstick skillet and set it over medium-high heat until hot. Pour in 3 T. batter and quickly tilt skillet in circular motion to spread batter. 45 seconds on first side, 20 seconds on second side.
Top with all things delicious! (strawberry jam, whipped cream, nutella, etc.)