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Breakfast casserole.  Like the ones you have had a million times.  But, still, yummy.

Breakfast Casserole (This is the whole recipe…but in my pictures, I halved it.)

12 slices of bread - torn in chunks

1 dozen eggs - well beaten

3 cups milk

1 lb. crumbled cooked bacon (you can use ham or sausage, too) - I like the Real Bacon package you can find by the salad dressings in your local grocery store.  It’s easy.  If I have to, I’ll actually cook a pound of bacon and crumble it, but that takes a ton more time.

2 cups shredded cheddar cheese

salt and pepper to taste

Preheat oven to 350 degrees (if you’re going to bake it right away).  Put bread in the bottom of a 9×13 pan.  Over the bread, sprinkle bacon and half the cheese.  Combine eggs, milk, salt and pepper.  Pour mixture over the ingredients in the pan.  Stir it all up in the pan to get the cheese and bacon well distributed.  Sprinkle remaining cheese over the top. 

You can let this stand overnight if you want.  You can also bake it right away as long as you make sure all the bread gets saturated with the eggs.  Whatever time allows.  I always bake mine right away.  350 degrees for one hour.