Tahoe Brunch

• 12 slices white bread, crusts removed
• 2 to 3 tbsp. butter
• margarine, softened
• 1/2 cup butter
• margarine
• 1/2 lb. fresh mushrooms, trimmed and sliced
• 2 cups thinly sliced yellow onions
• Salt and pepper
• 1-1/2 lb. mild Italian sausage
• 3/4 to 1 lb. cheddar cheese, grated
• 5 eggs
• 3 tsp. Dijon mustard
• 2-1/2 cup milk
• 1 tsp. dry mustard
• 1 tsp. ground nutmeg
• 2 tbsp. finely chopped fresh parsley

1. Butter bread and set aside.
2. In a 10 to 12-inch skillet, melt the 1/2 cup butter and brown mushrooms and onions.
3. Salt and pepper to taste and set aside.
4. Cook sausage cut into bite six pieces.
5. Grease an 11x17-inch shallow casserole.
6. Layer 1/2 of the bread, mushroom mixture, sausage and cheese.
7. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper.
8. Pour over cheese.
9. Cover and chill overnight.
10. Sprinkle with parsley and bake uncovered in preheated 350 degrees F oven for 1 hour until bubbly.
11. Serve immediately with fruit salad and crusty bread.

white bread, butter, margarine, butter, margarine, fresh mushrooms, onions, salt, italian sausage, cheddar cheese, eggs, mustard, milk, dry mustard, ground nutmeg, parsley

Taken from www.foodgeeks.com/recipes/18636 (may not work)