Wild Mushroom Brunch Casserole

8 strips lean bacon
3 tablespoons butter
3/4 pound fresh wild mushrooms (chanterelles, ceps, shiitakes, or morels) stems removed or tripped and cut into bite-size pieces
4 scallions (white part only), chopped
1 small green bell pepper, seeded and chopped
10 slices multigrain bread
1 1/2 cups shredded Monterey Jack cheese (preferably aged)
6 large eggs
2 1/2 cups milk
1 teaspoon Dijon mustard
Salt and black pepper to taste
1 large ripe tomato, peeled, seeded and diced

1. Preheat oven to 350 degrees. Butter a 2 1/2 quart casserole and set aside.

2. In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, crumble, an set aside.

3. Pour off the fat from the skillet, melt the butter over moderate heat, add the mushrooms, scallions, and bell pepper, cook, stirring, till soft, about 10 minutes, and remove from the heat.

4. Arrange 5 slices of the bread in the casserole, top with half the cheese, and spoon all the mushroom mixture over the cheese. Arrange the remaining bread slices over the mushrooms and top with the remaining cheese.

5. In a large mixing bowl, beat together the eggs, milk, and mustard, season with salt and pepper, and pour evenly over the top of the casserole. Sprinkle the crumbled bacon and tomato over the top and bake til a knife inserted in the middle comes out almost clean, about 45 minutes.

Makes 8 to 10 servings.