1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
12 oz. sausage
2- 8 oz. cans sliced mushrooms, drained
1/2 lb. cheddar cheese, shredded
12 eggs
1 c. milk

In a medium bowl, toss together Monterey Jack cheese and flour. Sprinkle in bottom of 4 qt. baking dish. Brown crumbled sausage and set aside. Layer mushrooms over cheese. Top with cheddar cheese, then sausage. In a bowl, mix eggs and milk until well blended. Pour over sausage. Cover and refrigerate up to 24 hours. Uncover and bake in preheated 350°F oven for 40 to 45 minutes or until mixture is puffed and egg custard is set. Serve immediately.

Makes 12 servings.