Breakfast Bake

This recipe makes 2 casseroles, so you can serve one and freeze the other for later. Enjoy!
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Breakfast Bake (from Quick Cooking)
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4 1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4 1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
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Sprinkle croutons, cheese, onion, peppers, and mushrooms into two greased 8 in square baking dishes. In a bowl, combine eggs, milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from refrigerator30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.