Tahoe Brunch
Must be prepared 24 hours in advance
Ingredients
- 12 each white bread slices crust removed
- 150 grams Butter softened
- 500 grams Mushrooms trimmed and sliced
- 400 grams onions thinly sliced
- 20 grams dijon mustard
- 5 grams yellow mustard powder
- 5 grams Nutmeg
- 750 grams Italian sausage
- 500 grams cheddar cheese tasty
- 5 each eggs large
- 625 ml Blue top milk
- 35 grams finely chopped italian parsley
- 1 ea salt and pepper
Instructions
- Butter the bread with the softened butter and set aside.
- In a skillet, melt the ½ cup butter and brown the mushrooms and onions over medium heat for 5 to 8 minutes, or until tender and the liquid has evaporated. season to taste with salt and pepper and set aside.
- Brown the sausage, breaking it into bite size pieces.
- In a greased lasagne pan, layer half of the bread, mushroom & onion mix, sausage, and cheese. repeat the layers, ending with the cheese. mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt, and 1/8 teaspoon pepper. pour over the above.
- Refrigerate overnight.
- When ready to bake, sprinkle the parsley evenly over the top. bake for 1 hour at 350 degrees (fahrenheit).
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