Farmer's Breakfast Casserole

Serves: to serve 6 (or more)

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Ready In: 1 hr

FOR THE CROUTONS

2 cloves - garlic

pinch - salt

5 tablespoons - extra virgin olive oil

4 thick slices - white bread

FOR THE CASSEROLE

8 rashers (slices) - smoked streaky bacon (side bacon)

8 oz - Cheddar cheese

6 large - eggs

1 pint - milk

1 - bell pepper (sweet pepper) - any colour

1 tablespoon - Dijon mustard

- salt and pepper

For the croutons (yes you can buy them if you want - but your own taste much better!!), peel and crush (mince) the garlic and cut the bread into ½" (1cm) cubes. Combine the garlic, oil and salt in a bowl and mix well. Add the bread cubes and turn until they are coated evenly in oil. Spread the coated cubes onto a 9"x12" (23cm x 30cm) baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes until the croutons are golden.
While the croutons are cooking, place the bacon in a large skillet and cook over medium high heat until evenly brown. Remove from the pan and drain on kitchen paper and set aside. Grate (shred) the cheese and core and dice the pepper.
Remove the croutons from the oven and turn the oven heat down a little to (Mk 3 - 325ºF - 170ºC). Sprinkle the croutons with grated Cheddar cheese. Crack the eggs into a bowl and break up the yolks with a fork. Add the milk, diced pepper, mustard, salt, and freshly-ground black pepper to taste, and beat until well-combined. Pour over the croutons and cheese, and crumble the bacon over the top in bite-size chunks.
Bake for 40 minutes. Remove from oven and allow to stand 10 minutes before serving. Great at any time of day!