Bacon and Egg Casserole

• 1/4 cup melted butter (or margarine)
• 2 cups Onion/garlic croutons
• 2 cups Milk
• 1 tablespoon Prepared mustard
• 2 cups Unseasoned croutons
• 2 cups Cheddar cheese, grated
• 6 Eggs
• 10 Slices bacon

Cook bacon until crisp; drain on paper towels and crumble. Spray a 9x12x2 baking dish with vegetable spray. Place croutons in casserole and pour butter over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325° for 45 minutes. Allow breakfast casserole to stand for 15 minutes before serving.
Serves 8 to 10.