Aunt Carol's Breakfast Strata

Relief Society breakfast casseroles, move over. This is a sophisticated and delicious upgrade that comes from my aunt who is nothing if not classy, overflowing with great taste. We'll be enjoying this Christmas morning. The beauty is in preparing it the night before then sliding it into the oven in the morning. It looks festive, tastes wonderful, and is great for a gathering.  It's hearty, so fresh fruit would complement nicely, but a basket full of fresh hot scones* and jam might also be lovely. 

12 slices white bread

4 oz cheddar, grated

4 oz pepper jack, grated

12 oz fresh sliced mushrooms

1/2 bell pepper, diced

1 lb. bacon, cooked crisp and crumbled

1 can Durkee french fried onions

3 1/2 c. 2% milk

6 eggs

1/4 tsp. salt

1/8 tsp. white pepper

1/4 tsp. dried mustard

paprika

Coat a 9x13 glass baking dish with non-stick spray. Using a donut cutter (or cookie cutter, like a leaf for the fall, a star for Christmas, flower for spring), cut circles out of the bread slices. Set circles aside. Save & cube the scraps. Place scraps in bottom of baking dish. Combine cheeses, mushrooms, bell pepper then layer in the baking dish. Top with bacon and fried onions then cut bread circles (or whatever shape you are using). Combine all remaining ingredients and pour carefully over everything in the baking dish.  Sprinkle with paprika. Cover & chill overnight. Bake at 325 for 60 minutes. Optional garnish: pimiento, sliced olives, parsley. 

*For the record: A scone is a buttery and flaky pastry-like biscuit sweet or savory. Often called English scones. Not to be confused with bubbly slabs of fried dough with cinnamon and sugar--also delicious and sometimes called fry bread, sopapilla or elephant ears. But not really a scone.