3 cups shredded Monterey Jack cheese
12 oz. fresh mushrooms
1/2 medium onion, chopped
1/4 cup sweet red pepper, thinly sliced
1/4 cup (1/2 stick) butter, melted
8 oz. Italian sausage, cooked and crumbled (I use Russo's)
3 cups shredded Monterey Jack Cheese
8 eggs, beaten
1 3/4 cups milk
1/2 cup all-purpose flour
2 tbsp. snipped chives, basil or oregano (or combination)
1 tbsp. snipped parsley

Sprinkle 3 cups cheese in the bottom of a 9x13-inch dish. Saute mushrooms, onions and red pepper in butter. Drain. Top cheese with vegetables, meat and rest of cheese. Cover and chill overnight. (This is why it is great for Christmas - a do ahead.)

Combine eggs, milk, flour, chives, parsley, and pour over casserole.

Bake at 350°F for 45 minutes. Let stand 10 minutes before cutting to serve.

Makes 12 or more servings.