6 c. (24 oz.) shredded Monterey Jack cheese
12 oz. fresh mushrooms, sliced
1/2 med. onion, chopped
1/4 c. sweet red pepper, thinly sliced
1/4 c. butter, melted
8 beaten eggs
1 3/4 c. milk
1/2 c. flour
1 tbsp. snipped parsley
2 tbsp. snipped fresh chives, thyme or basil

Sprinkle 3 cups cheese on bottom of 13 x 9 x 2 glass baking dish. In saucepan, cook mushrooms, onions and pepper in butter until vegetables are tender, but not brown. Drain well. Place vegetables atop of cheese. Sprinkle remaining 3 cups cheese atop vegetables. Cover and chill in refrigerator overnight. To serve, combine eggs, milk, flour, chives and parsley. Pour over cheese layer. Bake in 350 degree oven for 45 minutes. Let stand for 10 minutes. Makes 12 servings.