Breakfast casseroles are made the night before -- a real plus for those who aren't exactly 'morning people'.

Homestyle Breakfast Egg Casserole

4 slices bread, crust trimmed
6 large eggs
1 1/2 cups milk
4 slices cooked bacon, crumbled
1/4 cup shredded cheddar cheese - divided use
1/4 cup shredded Swiss cheese - divided use
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed

1. Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside.
2. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.
3. Bake, uncovered, in preheated 350ºF (175ºC) oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes

Makes 4 servings.

Adapted Recipe provided courtesy of the American Egg Board.