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1
Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
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2
In a large skillet, melt butter over medium-high heat, until sizzling.
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3
Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
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4
Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
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5
Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
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6
Place the bun bottoms, with cut side up, in the casserole to form the top layer.
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7
Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
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8
In a bowl, stir together eggs and milk until blended.
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9
Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
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10
In the morning, let casserole sit at room temperature for about 30 minutes.
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11
Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
