Brunch is the best meal of the day. Period.
Tahoe Brunch Dish
From the Dragonlady
12 slices White Bread
1/2 C. Butter, softened
2/3 lbs. fresh Mushrooms, trimmed and sliced
2 C. Yellow Onions, thinly sliced
1 1/2 lbs. mild Italian Sausage
1 lb. Cheddar Cheese, grated
5 large Eggs
2 1/2 C. Milk
3 t. Dijon Mustard
1 t. Dry Mustard
1 t. Ground Nutmeg
1 10 oz. Frozen Spinach
Salt and Pepper
In 10 - 12" skillet, melt butter and brown mushrooms and onions over medium heat for 5 - 8 minutes or until tender. Season to taste with salt and pepper, set aside.
In a greased 11 x 7" shallow casserole dish, layer 1/2 of the bread, mushroom mixture, sausage, spinach, and cheese. Repeat the layers, ending with the cheese, and pouring any of the juice from the mushroom mixture over the top.
In a medium sized mixing bowl, mix the eggs, milk, both mustards, nutmeg, 1 t. salt, and 1/8 t. pepper. Pour carefully over the casserole. Cover and refrigerate overnight.
Preheat oven to 350 degrees and bake casserole for 1 hour or until bubbly. Serve immediately.
This time last year: Browned Butter Cranberry Muffins