Do-Ahead Egg Bake

Where is the time going?!!! We're already into the thick on December and I haven't posted! I've been a slacker... but I'm still cooking and I promise that I'll keep the recipes coming! Heres a fast "do-ahead" breakfast that might be a good one for when company comes. I love any breakfast you can make the night before. This is a good one for a big crowd- it makes a monstrous batch- we had A LOT of left-overs. I think if I make it again for our family, I will just make half. It was pretty good though- spinach can be tough to disguise. :)

Do-Ahead Egg Bake (kraftrecipes.com)
8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch)
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices Bacon, cooked, crumbled
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese, divided

WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.

Kraft Kitchens Tips
Healthy Living
Good news! You'll save 60 calories and 6 grams of total fat, including 3-1/2 grams of saturated fat, per serving by preparing with cholesterol-free egg product, fat-free milk, LOUIS RICH/OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute
Prepare using frozen chopped broccoli.

Note
You will need about 1/2 of 1-lb. French bread loaf to get the 8 cups bread cubes needed to make this recipe.