Recipes / Breakfast

Tahoe Brunch

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Tahoe Brunch

Kelly
The Cook
8 Servings
17 Ingredients
5 Comments

With the season of heavy suppers fast approaching, everyone has to try this brunch recipe that's sure to keep you full until the dinner bell rings!

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8 Servings
17 Ingredients
5 Comments

Ingredients

  • 2 individual French Bread, Whole Wheat
  • 2 tablespoons soften Butter #1
  • ½ cups Butter #2
  • 1 cup slice Mushrooms
  • 2 cups slice Onion, Yellow
  • ⅛ teaspoons Salt #1
  • ⅛ teaspoons Pepper #1
  • 2 ¾ cups cook Ground Italian Sausage
  • 3 cups Cheddar Cheese, Shredded
  • 4 individual Egg
  • 2 ½ cups Milk
  • 3 teaspoons Dijon Mustard
  • 1 teaspoon Mustard Seed, Ground
  • 1 teaspoon Nutmeg
  • ¼ teaspoons Salt #2
  • ¼ teaspoons Pepper #2
  • 2 tablespoons chop Parsley, Fresh

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slice and butter the bread with butter #1 and set aside.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Slice and butter the bread with butter #1 and set aside.
  2. Saute butter #2 with mushrooms and onions over medium high heat for 5-8 minutes.
  3. Season with salt #1 and pepper #1 and set aside.
  4. Evenly divide among pans: layer bread slices on bottom, then mushrooms then sausage and cheese.
  5. Repeat the layers ending with cheese until ingredients are gone.
  6. In a mixing bowl combine, eggs, milk, both types of mustard, nutmeg, salt #2 and pepper #2.
  7. Divide liquid over the sausage and cheese casserole in pans.
  8. Sprinkle with parsley, cover and refrigerate overnight or at least six hours.
  9. Bake uncovered at 350 degrees for 1 hour or until bubbly.
  10. Allow to cool for 10 minutes before serving.

Categories

nut-free, fall, winter, spring, summer, real-food, fish-free, shellfish-free

Categories

nut-free, fall, winter, spring, summer, real-food, fish-free, shellfish-free

5 Comments

Join the discussion

  2. 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.

    Reply

  3. 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

    Reply