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1
Butter/spray a 9x13 pan.
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2
Chop pepper, onion and garlic.
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3
Saute pepper, onion and garlic until onion are translucent and all are tender.
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4
Chop mushroom and add; saute for another minute or so.
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5
Remove from heat and set aside.
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6
While the above is cooking, prepare the layers of the casserole:.
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7
Trim the crust off 12 slices of sandwich bread.
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8
Butter one side of 6 slices of bread and put buttered side down to line the pan.
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9
Place 6 slices of cheddar cheese on top of the bread to create a second layer.
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10
Pre-cook meat until just barely cooked.
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11
Cool slightly, chop and arrange meat over the cheddar cheese for the third layer.
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12
Meat type is your personal preference and .5 to 1 lb can be used, again based on your preference.
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13
(If you like you can add half of the pepper/onion saute mixture or save all for the egg mixture.
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14
I personally like adding half of the mixture here.
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15
).
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16
Butter one side of the remaining 6 slices of bread and place buttered-side up as the final layer.
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17
Any cheese pieces or bread crumbs can be added on top if you want.
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18
Egg mixture:.
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19
Beat 5 eggs.
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20
Add 1 can cream of mushroom soup.
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21
Add 1 cup milk.
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22
Add onion/pepper mixture and any seasonings you like, similar to making scrambled eggs.
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23
Beat mixture completely.
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24
Pour evenly over layers.
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25
Cover tightly with aluminum foil and refrigerate overnight.
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26
AM - Preheat oven to 325 degrees.
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27
Bake casserole for 1 1/2 to 2 hours uncovered.
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28
Let sit for a few minutes before slicing and serving.
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29
Serving can be 6 (large portions) or 12 (smaller portions).
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30
12 works well if serving fruit and other breakfast items.
