1. In a large skillet, cook sausage, beef, onion, mushrooms and green pepper over medium heat until the meat is no longer pink; drain. Stir in salt and pepper; set aside.
2. Pour butter into an ungreased 13-in X 9-in baking dish. Sprinkle with 1 cup cheese. Beat eggs; pour over cheese. Top with sausage mixture.
3. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.