Wild Mushroom Brunch Casserole

Highlights the earthy flavor of wild mushrooms.

• Ready In: 1 hr 15 mins
• 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

1. Preheat oven to 350°; butter a 2 ½ 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 clean—check at 30 minutes to make sure it doesn’t get too dry.