Ingredients 2 cups of sausage (1 pound pre cooked) 5 to 6 slice of white bread 6 - 8 oz Velveeta cheese 1/4 cup parmesan cheese 8 eggs 1/2 cup milk 1/2 tsp onion powder 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1/2 tsp Adams Malabar Ground Black Pepper 3 Tbls butter 1/4 cup mushrooms - sliced 1/4 cup green bell pepper 2 Jalapeno peppers (fresh) 1 cup cherry tomatoes - sliced Slice and dice green bell pepper and reserve. Jalapenos, cut off stem ends, split in middle and remove seeds by using a small spoon. Slice and dice and reserve. Rubber gloves can be used to protect your hands.

Toast bread both sides, cut into 1/2" wide strips and reserve. Slice Velveeta into strips approximately 1/8" thick (very thin) and reserve. Brown sausage very well, drain, cool in refrigerator for about 1 hour. Spray bottom and sides of a 9"X13" baking dish with PAM. (This dish can also be made using a round 9" (2) pie type deep baking dish). Melt butter and pour evenly into baking dish. Cover bottom of dish with bread strips. Sprinkle 1/4 cup Parmesan cheese on bread. Place crumbled sausage on the bread. Lay Velveeta strips over sausage. Mix eggs, milk, onion powder, cayenne pepper, garlic powder and black pepper. Pour this mixtures evenly over the cheese, bread and sausage. Garnish with mushrooms. Mix green bell pepper and jalapeno peppers and garnish. Cover with aluminum foil. Chill overnight. Preheat oven to 350 degrees. Remove foil and bake for approximately 30 minutes or until cheese is melted. Garnish with sliced cheery tomatoes before serving. Serves 6 - 8 persons. Additional meats can be used. 1/2 pound of mesquite smoked ham cubed can be substituted for sausage. If ham is used add 1/2 teaspoon dry mustard to seasonings.

Additional comments: This is a very interesting dish. It appears that it can be effected by the amount of time it is chilled, by the meat used (sausage or ham) and/or the amount of Velveeta cheese used. This dish can come out of cooking where the melted cheese makes it "runny", and it can be served this way if desired. Sometimes after cooking it is not "runny". This appears to happen when the sausage is used and the chilling time approaches 15 to 20 hours. Another serving method is to cover the cooked dish and return it to the refrigerator. When cheese, etc. is firm, slice, microwave for approx. 1 minute and serve (cheese does not melt, just heats). A third way is to freeze the dish, cut into smaller pieces and store. Then only the amount required for a meal need be removed, thawed and microwaved. At Sunset inn we make this a lunch dish by adding an apple, cored, peeled, and finely chopped, at the time the sausage or ham is placed in the dish. Another variance for a lunch dish is to use ham and add chopped pineapple, drained, (approx. 1 cup) at the time the ham is placed in the dish.