Tahoe Brunch
Ingredients
12 slices white bread, crust removed
2-3 Tbsp butter or margarine, softened
½ cup butter or margarine
½ to 1 cup fresh mushrooms, trimmer and sliced
2 cups yellow onions, thinly sliced (can use green onions)
1 ½ cups mild Italian sausage
1 cup or more cheddar cheese
5 eggs
2 ½ cups milk
3 tsp Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg
Pepper, to taste
2 Tbsp chopped parsley
Directions
Butter the bread with softened butter and set aside.
In a skillet, melt the ½ cup butter and brown the mushrooms and onions over medium heat for about 5 minutes or until tender. Season with salt and pepper and set aside.
Cook sausage and cut into bit-sized pieces in a greased 11-by-7 inch shallow casserole dish. Layer half the bread and the mushroom mixture, sausage and cheese and repeat the layers ending with the cheese.
In a medium-size mixing bowl, misx the eggs, milk, both mustards, nutmeg and pepper to taste. Pour over the casserole, cover with foil and refrigerate over night.
When you are ready to bake, sprinkle the parsley even over the top of the casserole and bake uncovered in a preheated 350 degree oven for 1 hour. (Should be bubbly and golden brown on top.)
Serve with fruit salad and crusty bread.
