Vegetable & Egg Casserole

Great for a brunch or for a Breakfast Family occasion- Makes a big casserole!

8 Eggs
3 Cups of Milk
1 Tbsp dried Dijon Mustard
2 tsp basil
1 tsp salt
2 Tbsp melted butter
2 Tbsp Flour
2 Cups Shredded cheddar cheese
2 cups sliced mushrooms
2 cups chopped tomatoes
2 cups green pepper
10 cups cubed bread (french 8 cups)

Night Before:
Beat Eggs, add milk, mustard, basil, & salt. Gently stir in rest of ingredients.
Pour into greased 13x9 dish. Cover and refrigerate overnight or at least 8 hours.

Morning after:
Remove from fridge 30 minutes before baking. Bake uncovered for 1 hour at 350*

*Rating...5 trips back to the kitchen*