Tahoe Brunch

 

(Must be prepared 24 hours in advance)

 

Doubled fits in largest pyrex casserole.

Serves 8.

 

12 slices white bread (crusts removed)

2-3 tbsp. butter or margarine (softened)

1/2 c. butter or margarine

1/2 lb. fresh mushrooms, trimmed and sliced

2 c. thinly sliced yellow onions

Salt and pepper

1 1/2 lbs. mild Italian sausage

3/4 to 1 lb. cheddar cheese, grated

5 eggs

3 tsp. Dijon mustard

2 1/2 c. milk

1 tsp. dry mustard

1 tsp. ground nutmeg

2 tbsp. finely chopped fresh parsley Butter bread and set aside.

 

In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions.

Salt and pepper to taste and set aside.

Cook sausage cut into bite size pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese.

Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper.

Pour over cheese. Cover and chill overnight.

Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly.

Serve immediately with fruit salad and crusty bread. ==