Egg Strata with a Kick

Eggs and dill? Naturally. Eggs and SchoolHouse Kitchen^® Horseradish-Dill Mustard? Sublime. This adds just the right amount of spice and wonder to a classic dish. Serve for breakfast, brunch, or supper.

- 2 cups cubed bread or croutons
- 1 cup extra-sharp cheddar, grated
- 8 eggs, beaten
- 2 cups milk
- 2 tablespoons SchoolHouse Kitchen^® Horseradish-Dill Mustard
- Freshly ground pepper
- 8 slices bacon, cooked and crumbled

Place bread or croutons in buttered casserole; sprinkle cheese over croutons. Add milk, Horseradish-Dill Mustard, and pepper to eggs. Sprinkle bacon over casserole. Refrigerate 6 hours or overnight, covered.

Bake in a 325°F oven for 50 - 60 minutes. Test with a knife so that it comes out dry.

Serves 8 to 10