Philadelphia Main Line Classics

The Saturday Club | Judilee Conrath Traynor

3 cups unseasoned croutons

8 ounces shredded sharp Cheddar

6 eggs, lightly beaten

3 cups milk

1 teaspoon salt

3/4 teaspoon dry mustard

1/4 teaspoon onion powder

Dash pepper

6 slices bacon, cooked crisp and crumbled

Preheat oven to 325°. In bottom of greased 2-quart casserole, place croutons. Sprinkle cheese on top. Combine eggs, milk, salt, mustard, onion powder, and pepper. Pour over croutons and cheese. Sprinkle crumbled bacon on top. Bake uncovered 45 minutes, or until eggs are set.

Yield: 8 to 10 servings

Notes:

1. Found this to be quite wet, and ended up baking it about 15 minutes more

2. Replaced the onion powder with flakes as that’s what I had on hand