Best + Quick + Easy + Delicious: Egg & Cheese Casserole — Cookin’ with Mack

Today's Egg & Cheese Casserole is from my Great Grandma Edie's recipe box!

If you missed one of the great recipes we've featured, don't worry, you can find them all here.

Today's Tip-One of my friends recommends storing bags of frozen fruits and vegetables inside additional freezer-safe bags to extend their shelf life by.

Egg & Cheese Casserole:

• 6 to 8 Eggs
• 4 Cups Milk
• 1 tsp Salt
• 1 tsp Dry Mustard
• 7 oz Diced green chili's
• Shredded Cheese-your choice
• 2 bags of Pre-cooked Bacon Bits-or your choice of meat like ham or sausage.
• Butter

Instructions:

1. Preheat oven to 350°
2. The recipe calls for the entire dish to set over night in the fridge, but I have found if you just place the bread in open air for 10 minutes or so prior to making it works fine. (this makes it a tad stale and the concoction your about to make will absorb better)
3. Mix eggs, green chilli's, milk, salt & mustard-set aside
4. Butter 6 slices of bread
5. Place in greased 9x13 pan
6. Sprinkle shredded cheese over the bread (my hubby says there can never be too much cheese but he's wrong, remember it's made of oil and if you put too much on your food can get greasy)
7. Add bacon bits
8. Pour egg mixture over all of this
9. Bake at 350° for one hour
10. You can tell it's done by jiggling it, I can't explain it but when you see it you'll understand . . . mine also rose while it was baking but deflated when I removed it, I also let it set for 10 minutes after it comes out of the oven to let it settle and absorb properly.

Hope you enjoy it as much as my family and I have! If you've got one you think we'd like submit it here for your chance to win a great prize for your kitchen!