Tahoe Brunch

This recipe was submitted by Marny

Serves 8-10 (or more).
Must be put together, but not baked, 24 hours before.

14-15 slices white bread, crusts removed
1 lb. Cheddar cheese, grated
3-4 Tbs. softened butter
6 eggs
½ cup butter
2 ¾ cups milk
½ lb. fresh mushrooms, trimmed and sliced
3 Tbs. yellow mustard plus 1 tsp. dry mustard
1 cup chopped onions
¾ tsp. ground nutmeg (optional)
1 ½ lbs. mild Italian sausage
2 Tbs. finely chopped fresh parsley (optional)

Butter bread with softened butter and set aside.
In a skillet melt the ½ cup butter and cook the mushrooms and onions over medium heat
until tender (about 5-8 minutes). Season to taste with salt and pepper. Set aside.
Cook the sausage and cut into bite-sized pieces. You can cook the sausage however you
like (either break it up while browning it in a skillet OR put links in skillet with
water and steam it about 15 minutes and then slice).
Assemble as follows in a greased 9 X 13 casserole dish:
½ bread, then ½ mushroom and onion mixture, then ½ cooked sausage and then ½ grated
cheese. Repeat to make a second layer.
In a medium bowl mix eggs, milk, both mustards, nutmeg (optional: I don't usually
put nutmeg in), 1 tsp. salt and 1/8 tsp. pepper until blended. Pour it slowly over the
ingredients in the casserole, letting it soak in.
Cover and refrigerate.
In the morning, preheat the oven to 350º, sprinkle the parsley over the top and bake
uncovered for 1 hour or until set and bubbly (could take 5-10 minutes more). Let sit for
a few minutes before slicing.
Enjoy!