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Tahoe Brunch
12 slices white bread (crusts removed)
2-3 Tbls. butter or margarine, softened
1/2 cup butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 cups 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 cups milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 Tbls. finely chopped fresh parsley

 

Note: This recipe must be prepared 24 hours in advance. Doubled it will fit in the largest pyrex casserole.

Butter bread and set aside.

In a 10-12 inch 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 an 11x17 shallow casserole.

Layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 1/8 tsp. pepper. Pour over cheese. Cover and chill overnight.

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

Serve immediately with fruit salad and crusty bread.

This recipe from One Million Recipes CD-Rom located on http://www.acrllc.com.

Preparation Time: Serves: 8
Recipe Origin: United States
Submitted by:
ACR International, LLC

United States
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