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Crouton and Egg Casserole

1 box herb-seasoned croutons
1 lb meat - bacon, ham, or sausage, cooked
2 cups shredded cheddar cheese
9-12 eggs, beaten
3 cups milk

In a 9x13 pan, layer bottom of pan with the whole box of croutons. Layer the meat on top of the croutons. Then layer with the shredded cheese.

Mix beaten eggs with 3 cups of milk. Pour over croutons, meat, and cheese.

Store, covered, overnight in refrigerator.

Bake at 325-degrees for 50-60 minutes until eggs are set and firm.

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