Breakfast Casserole

From Paula Pettersen, Roscoe, Ill.

Makes 8 servings

8 eggs, beaten
4 cups milk, scalded and slightly cooled
1/2 teaspoon salt
1/8 teaspoon pepper
8 slices bread, buttered and cubed
2/3 pound Velveeta cheese, cubed
1/4 teaspoon dry mustard
1/2 pound bacon, cooked and crumbled

1. Combine ingredients in a large bowl, stirring until blended. Pour into a greased 9-by-13-inch baking pan. Cover and refrigerate overnight.

2. Uncover. Bake in a preheated 350-degree oven for 1 hour.

3. Serve immediately.

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