7 eggs
2 1/4 c. milk
8 slices bread, crust removed
12 oz. Cheddar cheese
1/4 c. butter
2 small cans mushroom pieces
1 green or red peppers, diced
1/2 to 3/4 c. chopped onions

Slightly beat eggs and milk, then add melted butter. Set aside.

Tear bread slices and place in 9 x 13-inch baking dish. Briefly saut the vegetables until onions are translucent. Spoon over bread and then cover with shredded cheese. Pour egg mixture over the top and cover for at least 3 hours or overnight.

Bake for 45 to 60 minutes at 350°F, depending on how hot your oven gets.