Wild Mushroom Brunch Casserole

Name: Wild Mushroom Brunch Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 8 slices lean bacon; 3 tablespoons butter; 3/4 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 1/2 cups shredded monterey jack cheese; 6 large eggs; 2 1/2 cups milk; 1 teaspoon Dijon mustard; salt; black pepper; 1 large ripe tomatoes, peeled, seeded, and chopped

Submitted by ratherbeswimmin

"Highlights the earthy flavor of wild mushrooms."

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 8-10

ingredients

8 slices lean bacon
3 tablespoons butter
³⁄₄ 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 ¹⁄₂ cups shredded monterey jack cheese
6 large eggs
2 ¹⁄₂ cups milk
1 teaspoon Dijon mustard
salt
black pepper
1 large ripe tomatoes, peeled, seeded, and chopped

directions

Preheat oven to 350°; butter a 2 ½ quart casserole dish; set aside.
In a big skillet, fry bacon over medium heat until crisp; drain on paper towels, crumble, and set aside.
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.
Arrange 5 slices of bread in casserole dish; top with half the cheese, and spoon all the mushroom mixture over the cheese.
Arrange the remaining bread slices over the mushrooms; top with remaining cheese.
In a big bowl, beat eggs with milk and mustard; season with salt and pepper; pour evenly over the top of the casserole.
Sprinkle with crumbled bacon and tomato; bake about 45 minutes or until a knife inserted in the middle comes out clean—check at 30 minutes to make sure it doesn’t get too dry.