English Muffin Casserole

Make ahead and chill overnight.  So easy for a special breakfast!
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5 English muffins, split in half
10 eggs, lightly beaten
2 cups milk
1 cup Swiss or Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 cup fresh mushrooms, sliced
​1/3 cup fresh parsley, chopped fine
  1. Split English muffins open and lay them in a greased 9"x13" baking dish.
  2. Sprinkle all the cheese over the muffin halves.
  3. In a mixing bowl, beat together the milk and eggs; stir in the parsley.  Pour over the muffin halves.
  4. Chill at least 4 hours or overnight in fridge.
  5. Before you bake, put the sliced mushrooms on top.
  6. Bake in preheated 350 degree oven for 50 minutes.  Let sit for about 10 minutes before serving.