Spinach-Mushroom Brunch Casserole

1 . Stage

Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.

2 . Stage

In a large skillet, melt butter over medium-high heat, until sizzling.

3 . Stage

Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.

4 . Stage

Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.

5 . Stage

Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.

6 . Stage

Place the bun bottoms, with cut side up, in the casserole to form the top layer.

7 . Stage

Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.

8 . Stage

In a bowl, stir together eggs and milk until blended.

9 . Stage

Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.

10 . Stage

In the morning, let casserole sit at room temperature for about 30 minutes.

11 . Stage

Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.