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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Tahoe Brunch Recipe

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This recipe for Tahoe Brunch is from The Loft Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp butter, softened
12 slices white bread, crusts removed
1/2 cup butter
1/2 lb. fresh mushrooms, sliced
2 cups thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
1 lb. Cheddar cheese, grated
5 eggs
2 1/2 cups milk
1 Tbsp Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg
2 Tbsp finely chopped fresh parsley (optional)
Directions:
Directions:
Butter the bread with softened butter and set aside. In skillet, melt 1/2 cup butter and brown mushrooms and onions over medium heat until tender and all the water from the mushrooms is gone. Season to taste with salt and pepper and set aside. Cook sausage and cut into bite-size pieces. In greased shallow casserole, layer half of bread, mushroom mixture, sausage and cheese. Repeat layers, ending with cheese. In medium size mixing bowl, mix eggs, milk, both mustards, nutmeg, 1 tsp salt and 1/8 tsp pepper. Pour over sausage and cheese casserole. Cover casserole and refrigerate overnight. When ready to bake, sprinkle parsley evenly over top of casserole (optional) and bake uncovered in preheated 350º oven 1 hour or until bubbly and golden brown. Serve immediately.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Serve with sour cream and salsa.

 

 

 

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