Eggs Portuguese

8 slices bread of choice, preferably a thick cut, good quality white bread (I use
English Muffin toasting bread)
1 pound ham or fully cooked and drained sausage (or meat combo of choice)
5 eggs, beaten
2-1/2 cups milk
2 tsp. mustard
¾ lb. sharp Cheddar cheese, grated
1 can cream of mushroom soup
¼ cup dry Vermouth
2 cups sliced mushrooms

Butter a 9 x 13 baking dish. Cut bread into cubes, crust included. Place cubed bread in bottom of baking dish. Chop ham into cubes, or if using sausage, cut into small pieces and spread evenly over bread.

Beat the eggs in a bowl and add the milk and mustard and beat until thoroughly mixed. Add grated cheese to egg-milk mixture and stir. Pour egg-milk-cheese mixture evenly over bread and meat. Make sure cheese is evenly spread. Cover and refrigerate overnight.

Just before baking, mix one can mushroom soup with ¼ cup dry Vermouth and mix thoroughly. Carefully fold in 2 cups mushrooms. Pour mixture evenly over top of refrigerated ingredients.

Bake uncovered in 300 degree oven for 1-1/2 hours OR

350 degree oven for 1 hour

NOTE: 300 for 1-1/2 hours works best

Let stand about 10 minutes before serving.