| Fresh Mushroom, Bacon and Egg Puff | | | | | |
| (Must be made 1 day ahead) | | | | | | | | |
| | | | | | | | | | |
| 4 cup day old white or French bread | 1 tsp salt | | | | | | |
| 2 cup shredded Cheddar | | 1/4 tsp onion powder | | | | |
| 10 eggs, slightly beaten | | dash of black pepper | | | | |
| 4 cup milk | | | 10 slices cooked crisp bacon, crumbled | | | |
| 1 tsp dry mustard | | | 1/2 med. onion, chopped | | | | |
| 1/2 cup fresh sliced mushrooms | 2 garlic cloves, minced | | | | |
| 1/2 cup tomatoes, chopped | | | | | | | | |
| | | | | | | | | | |
| Generously butter a 9x13" pan & arrange the bread cubes in it and sprinkle the cheese all over it. Saute the |
| chopped onion, mushrooms & garlic in some butter till limp. Cool and set aside. Beat together the eggs, milk, |
| mustard, salt, onion powder and pepper. Blend in the onion mixture & pour all this on top of the bread and |
| cheese. Sprinkle with the bacon bits and tomatoes. Cover and chill overnight. Preheat oven to 325. Bake |
| uncovered, until set, 1 hour. Tent with foil if top gets too brown. Serves 8-10. |
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