Overnight Egg Sandwiches

I'm all about make-ahead breakfast recipes.  I saw this in a Penzeys magazine and knew it would be a hit.  Similar to a breakfast casserole or soufflé, you can cater the "filling" to your family's taste.  This recipe makes a full 9x13 pan, but the leftovers were good again the second day with a little help from the toaster oven.  

10-12 slices sandwich bread

1/2 cup butter, softened

2 cups shredded cheese - your choice

10 large eggs

2 1/2 - 3 cups milk (the amount of milk should be roughly equal to the volume of eggs)

1/4 tsp salt

1-2 tsp seasoning of your choice (I used Italian)

Optional Ingredients - pick and choose to suit those at your table:

1/2 lb. cooked, cumbled bacon

1/2 lb. cooked, crumbled sausage

1 small onion, minced

1 cup thinly sliced mushrooms

1 cup fresh spinach, chopped

1 cup diced cooked vegetables like bell pepper, broccoli, leek, corn

Spray a 9x13 glass baking dish with non-stick cooking spray.  Butter one side of the bread slices.  Cover the bottom of the dish with the bread butter-side-up.  Put the cheese and other fillings on top of the bread.  Add another layer of buttered bread.  Whisk the eggs, milk, salt and seasonings together thoroughly.  Pour over the bread, cover and refrigerate overnight.

Take the baking dish out of the fridge and place in a COLD oven.  Set the temperature for 350F and bake uncovered of ragout 1 hour.  It'll get golden brown and puffy, kind of like a soufflé.  Serve immediately.