Tahoe Brunch
A hearty overnight breakfast casserole featuring sausage, mushrooms, cheese, and eggs, perfect for weekend brunches and entertaining guests with rich, savory flavors.
Ingredients
- 12 slices white bread, crusts removed ⓘ
- 2 to 3 Tbsp. butter or margarine ⓘ
- 1/2 lb. fresh mushrooms, trimmed and sliced ⓘ
- 2 c. thinly sliced yellow onions ⓘ
- salt and pepper to taste ⓘ
- 1 1/2 lb. mild Italian sausage ⓘ
- 3/4 to 1 lb. Cheddar cheese, grated ⓘ
- 5 eggs ⓘ
- 2 1/2 c. milk ⓘ
- 3 tsp. Dijon mustard
- 1 tsp. dry mustard ⓘ
- 1 tsp. nutmeg ⓘ
- 2 Tbsp. finely chopped parsley ⓘ
Instructions
- Prepare the dish 24 hours in advance to allow flavors to meld.
- Remove crusts from 12 slices of white bread and cut into cubes.
- Sauté 1/2 lb. sliced fresh mushrooms and 2 to 3 Tbsp. butter until tender.
- Add 2 c. thinly sliced yellow onions and cook until translucent.
- Season mushroom and onion mixture with salt and pepper to taste.
- Cook 1 1/2 lb. mild Italian sausage until browned and cooked through.
- In a large mixing bowl, whisk together 5 eggs, 2 1/2 c. milk, 3 tsp. Dijon mustard, 1 tsp. dry mustard, and 1 tsp. nutmeg.
- Stir in 3/4 to 1 lb. grated Cheddar cheese and the cooked sausage.
- Add the sautéed mushroom and onion mixture to the egg mixture.
- Layer bread cubes in a greased baking dish.
- Pour the sausage, mushroom, and egg mixture over the bread, ensuring even coverage.
- Sprinkle with 2 Tbsp. finely chopped parsley.
- Cover and refrigerate for at least 12 hours or overnight.
- Before baking, let the casserole sit at room temperature for 20-30 minutes.
- Bake at 350°F (175°C) until puffed and golden, about 45-50 minutes, until set and bubbly.
Nutrition & Diet Analysis (per serving)
926
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).