The recipe’s still awesome, even after 5 years!

Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.

In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard, and garlic powder.

In a greased 9×13-inch baking dish, spread the cubed bread evenly.

Sprinkle the crumbled bacon, shredded cheddar cheese, and chopped green onions over the bread.

Pour the egg mixture over the entire contents of the dish, making sure everything is soaked.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat your oven to 350°F (175°C).

Bake the casserole uncovered for 45 minutes, or until it is puffed and golden.

Let it cool for a few minutes before serving, so it slices nicely.

For a bit of a kick, try adding some chopped jalapeños or a pinch of red pepper flakes to the egg mixture. If you’re in the mood for different flavors, swap out the bacon for sausage or ham. For a healthier twist, consider using whole grain bread and adding some chopped spinach or bell peppers for more vegetables. You can even experiment with different cheeses, such as gouda or pepper jack, for a unique taste.