This Tahoe Brunch is a comforting, make-ahead dish perfect for weekend gatherings or lazy mornings. It features layers of buttered white bread, savory browned mushrooms and onions, spicy Italian sausage, and sharp cheddar cheese. The entire assembly is soaked in a rich egg and milk custard seasoned with dry mustard and nutmeg, then baked until golden and bubbly. The result is a textural delight where the bread absorbs the savory juices, creating a cohesive, custard-like interior with a crisp top. It&# 226;ÂÂs a satisfying blend of breakfast and dinner flavors that serves as a crowd-pleasing centerpiece for brunch.
Tahoe Brunch
Description
This Tahoe Brunch is a comforting, make-ahead dish perfect for weekend gatherings or lazy mornings. It features layers of buttered white bread, savory browned mushrooms and onions, spicy Italian sausage, and sharp cheddar cheese. The entire assembly is soaked in a rich egg and milk custard seasoned with dry mustard and nutmeg, then baked until golden and bubbly. The result is a textural delight where the bread absorbs the savory juices, creating a cohesive, custard-like interior with a crisp top.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Butter both sides of the bread slices with softened butter and set aside.
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In a 10-12 inch skillet, melt 1/2 cup of butter over medium heat.
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Add sliced mushrooms and onions to the skillet; cook slowly until tender and browned.
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Season the mushroom and onion mixture with salt and pepper to taste, then set aside.
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Cook the Italian sausage in a separate pan until browned and cooked through; cut into bite-sized pieces.
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Grease an 11x7 inch shallow casserole dish.
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Layer half of the buttered bread slices in the bottom of the dish.
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Spread the mushroom and onion mixture over the bread, followed by the sausage pieces.
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Sprinkle half of the grated cheddar cheese over the sausage.
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Repeat the layers with the remaining bread, mushroom mixture, sausage, and the rest of the cheese.
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In a medium bowl, whisk together eggs, milk, dry mustard, nutmeg, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined.
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Pour the egg mixture evenly over the layered casserole.
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Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the bread to absorb the custard.
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Remove from refrigerator and let sit at room temperature for 30 minutes while oven preheats.
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Sprinkle fresh parsley over the top of the casserole.
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Bake uncovered at 350ðF (177ðC) for 1 hour, or until the custard is set and the top is bubbly and golden.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 798.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 1473.0mg62%
- Total Carbohydrate 147.0g49%
- Dietary Fiber 8.1g33%
- Sugars 15.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish benefits greatly from the overnight refrigeration step, which ensures the bread fully absorbs the custard for a uniform texture.
For a vegetarian version, omit the sausage and add extra mushrooms or spinach.
If serving immediately, let the custard soak into the bread for at least 30-60 minutes covered in the fridge before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.
You can substitute sourdough or whole wheat bread for a different flavor profile and texture.
