Preheat oven to 350°F. Spray 16 x 11 inch cake pan with non-stick spray.
Bake biscuits according to package instructions, buttering after baking. Allow to sit out at room temperature to let biscuits cool.
While biscuits are baking, sautè onions, mushrooms and peppers (seperately) in butter and/or olive oil until cooked. Season with salt and pepper to taste. Allow to cool.
Combine sautèed vegetables, crumbled sausage and chopped bacon.
Place biscuits in the bottom of the prepared pan. Spread sautèed vegetables/meat mixture over biscuits.
Whisk eggs and milk together. Pour mixture over the top of the biscuit/sautèed vegetables/meat. Press the biscuits to ensure that they are all submerged and to help them absorb the egg/milk mixture. Sprinkle the top with cheese.
Cover and place in the refrigerator overnight or for a minimum of 8 hours.
Baked covered for 60 minutes. Remove cover and bake for an additional 5-7 minutes until top has browned.
