Wild Mushroom Brunch Casserole

• 8 slices lean bacon
• 3 tablespoons butter
• 34 lb fresh wild mushroom, stems removed and cut into bite-size pieces (chanterelles, ceps, shiitakes, morels)
• 4 scallions, chopped (white part only)
• 1 small green bell pepper, chopped
• 10 slices multigrain bread
• 1 12 cups shredded monterey jack cheese
• 6 large eggs
• 2 12 cups milk
• 1 teaspoon Dijon mustard
• salt
• black pepper
• 1 large ripe tomatoes, peeled, seeded, and chopped

1. Preheat oven to 350; butter a 2 1/2 quart casserole dish; set aside.
2. In a big skillet, fry bacon over medium heat until crisp; drain on paper towels, crumble, and set aside.
3. Drain fat from skillet; melt butter over medium heat; add in mushrooms, scallions, and bell pepper; cook/stir 10 minutes, until soft; remove from heat.
4. Arrange 5 slices of bread in casserole dish; top with half the cheese, and spoon all the mushroom mixture over the cheese.
5. Arrange the remaining bread slices over the mushrooms; top with remaining cheese.
6. In a big bowl, beat eggs with milk and mustard; season with salt and pepper; pour evenly over the top of the casserole.
7. Sprinkle with crumbled bacon and tomato; bake about 45 minutes or until a knife inserted in the middle comes out cleancheck at 30 minutes to make sure it doesnt get too dry.

lean bacon, butter, fresh wild mushroom, scallions, green bell pepper, bread, shredded monterey jack cheese, eggs, milk, mustard, salt, black pepper, tomatoes

Taken from www.food.com/recipe/wild-mushroom-brunch-casserole-227906 (may not work)