Bacon and Egg Breakfast Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then crumble.

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Add the cubed bread to the egg mixture, stirring to coat the bread evenly.

Fold in the crumbled bacon, shredded cheese, and chopped green onions.

Pour the mixture into a greased 9x13-inch baking dish.

Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the top is golden brown.

Let it cool for a few minutes before slicing and serving.

For a vegetarian version, you can omit the bacon and add sautéed mushrooms or bell peppers for extra flavor. If you have picky eaters, consider using a milder cheese like mozzarella or Monterey Jack. You can also add a bit of spice by including a pinch of cayenne pepper or a dash of hot sauce to the egg mixture. For a gluten-free option, use gluten-free bread cubes.