Tahoe Brunch
With the season of heavy suppers fast approaching, this brunch recipe is a must that’s sure to keep you full until the dinner bell rings! This is my mom’s recipe and has never failed to please. It can easily be made the night before to pop in the oven early the morning you choose to enjoy it. I like ours served with a fresh and seasonal fruit salad for a good balance!
Tahoe Brunch
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 12 slices Artisan bread
- 2 Tablespoons butter, softened
- 1/2 cups butter
- 1 cup mushrooms, sliced
- 2 cups onion, yellow, sliced
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
- 1 1/2 pounds italian sausage
- 3/4 pounds cheddar cheese grated
- 4 medium eggs
- 2 1/2 cups milk
- 3 teaspoons djion mustard
- 1 teaspoons nutmeg
- 1 teaspoons mustard, dry
- 2 Tablespoons parsley, fresh, chopped
Directions:
Butter the bread and set aside. Sautee remaining butter with mushrooms and onions over medium high heat for 5-8 minutes. Season with salt and pepper and set aside. Cook the sausage in the same pan crumble into small pieces. Drain fat. Prepare foil pans. Evenly divide among pans: layer bread slices on bottom, then mushrooms then sausage and cheese. Repeat the layers ending with cheese until ingredients are gone. In a mixing bowl combine, eggs, milk, mustard, nutmeg, salt and pepper. Divide liquid over the sausage and cheese casserole in pans. Sprinkle with parsley, cover and refrigerate overnight or at least six hours. Then bake uncovered at 350 for 1 hour or until bubbly. Let cool.
Freezing Directions:
Prepare as outlined above although you do not need to refrigerate overnight. After ingredients in pans and sprinkled with parsley. Cover with plastic wrap and foil and freeze until ready to serve. TO SERVE: Thaw, bake uncovered at 350 for 1 hour or until bubbly. Let cool and serve with fresh seasonal fruit.
Servings: 8
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- It’s a Keeper Thursday at It’s a Keeper
What size and how many pans do you use? This looks delicious!
You can use one 9×13 pan or two 8×8 pans.
Hi there, it just crossed my mind when I read this recipe. Do you have to thaw it before cooking? I always put premade things directly into the oven and turn it on. I normally make biscuits at the same time so it is not a things I worry about. Just wondering. Thank you for all you do.
Yes if you read the freezing directions it says to thaw before cooking.
Hi Kelly,
We made this recipe this week end and it is delicious! We really enjoyed it. Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
Miz Helen