This is different from other egg bakes as you scramble the eggs first. It has more of a scrambled egg texture rather than custard. It is my go to dish for holiday guests and family or just a great meal to clean out the refrigerator as it can use up odds and ends of leftovers. I have made this two days in advance and baked it. Leftovers (if there are any) reheat very well. Serve with some fresh fruit and rolls. Do not let the long list of ingredients turn you off. It really is pretty simple. This makes a large dish but could easily be halved.
1Beat eggs, water and seasoning salt. Scramble eggs just until set. Set aside.
2In a large frying pan, saute onion and pepper in a little oil. Add the meat and potatoes and cook for a minute or two. Add the eggs. Stir to combine. Pour into a large, greased casserole dish (I have a large corning ware dish that I use. It is about 10x14 with deep sides.)
3Heat milk, soup, mustard, and worcestershire sauce on the stove or microwave. Stir in about 1 1/4 cups of the grated or cubed cheese. Continue warming until cheese melts and sauce is smooth.
4Pour sauce mixture over egg mixture in the baking dish. Do not stir.
5Top casserole with bread cubes. Sprinkle on parmesan cheese. Drizzle with melted butter or margarine. Sprinkle remainder of cheese on top.
6At this point the dish can be covered and placed in the refrigerator or baked immediately. If refrigerated, remove from fridge about an hour before baking. Bake at 350 degrees for 45 minutes to an hour until hot an bubbly and topping is browned. Let set for about 10 minutes before serving.