"Brunch Egg Casserole"

Last year twenty five people cane to breakfast after the "STROnGBOLI"  football game so I thought I should make four egg bakes to go along with the two coffee cakes.  It's a good thing because we had over 40 people eat this morning!  Just to give variety I made more than one kind of egg casserole and they all seemed to go over very well!  This one is also quite good and easy to make.  It's also taken from the Lake City CRC's cookbook and was contributed by my friend Ellie Poll.

Ingredients
10 slices bread
1 lb meat (bacon, ham or sausage)
2 cups shredded cheddar cheese
1 small can mushrooms drained
2 tsp. dried onion flakes
12 eggs
3 cups milk
1 tsp Worcestershire sauce
salt and pepper to taste

Directions
Preheat oven to 350.
Cut crusts from bread and cut into cubes. 
Layer, in 9x13 pan, bread, meat, cheese, mushrooms and onion flakes.
In a separate bowl, mix eggs, milk, Worcestershire sauce, salt and pepper.  Pour over bread and meat mixture.
Refrigerate for 8-12 hours. 
Bake for 50-60 minutes and let sit 10 minutes before serving.