12 slices white bread, crusts trimmed
12 slices bacon, crisply cooked and crumbled
2 cans (4 oz each) sliced mushrooms, drained
4 green onions, sliced
1 pound Velveeta light, cut up
9 eggs
3 cups milk
Place 6 of the bread slices in bottom of greased 13x9 pan; top with bacon, mushrooms, onions, and cheese. Cover with remaining 6 bread slices. Beat eggs and milk with wire whisk in large bowl until well blended; pour over bread. Refrigerate at least 1 hour or overnight. Bake at 350 for 50 minutes to 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
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