This Tahoe Brunch Casserole is the ultimate comfort food for weekend gatherings. It combines crispy, buttered bread with savory mild Italian sausage, earthy mushrooms, and sweet onions, all bound together by a rich, spiced egg and milk custard. The layers of melted Cheddar cheese create a gooey, indulgent texture that pairs perfectly with the tangy kick of Dijon mustard and the warmth of nutmeg. Best prepared ahead of time to let the flavors meld, this dish bakes up golden and bubbly, offering a satisfying balance of savory and creamy notes. It’s ideal for lazy Sunday mornings, holiday brunches, or feeding a crowd of hungry friends and family.
Tahoe Brunch Casserole
Description
This Tahoe Brunch Casserole is the ultimate comfort food for weekend gatherings. It combines crispy, buttered bread with savory mild Italian sausage, earthy mushrooms, and sweet onions, all bound together by a rich, spiced egg and milk custard. The layers of melted Cheddar cheese create a gooey, indulgent texture that pairs perfectly with the tangy kick of Dijon mustard and the warmth of nutmeg. Best prepared ahead of time to let the flavors meld, this dish bakes up golden and bubbly, offering a satisfying balance of savory and creamy notes. It’s ideal for lazy Sunday mornings, holiday brunches, or feeding a crowd of hungry friends and family.Ingredients
Directions
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Butter the bread slices with the 3 tablespoons of softened butter and set aside.
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In a 10-inch skillet, melt the 1/2 cup of butter over medium heat. Add the sliced mushrooms and onions, cooking for 5 to 8 minutes until tender. Season with salt and pepper to taste, then set aside.
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Cook the Italian sausage in a separate pan until browned and fully cooked. Drain well and crumble into bite-sized pieces.
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Grease an 11x7 inch baking dish. Layer half of the bread slices, followed by the mushroom-onion mixture, the crumbled sausage, and half of the Cheddar cheese. Repeat the layers, ending with the remaining cheese on top.
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In a medium mixing bowl, whisk together the eggs, milk, Dijon mustard, dry mustard, nutmeg, salt, and pepper until well combined.
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Pour the egg mixture evenly over the layered casserole. Cover tightly and refrigerate for at least 24 hours to allow the bread to absorb the custard.
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Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the chopped parsley evenly over the top.
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Bake uncovered for 1 hour, or until the center is set, the top is golden brown, and the edges are bubbly.
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Let stand for 10 minutes before serving to allow it to set slightly.
Note
This recipe is best prepared 24 hours in advance to allow the flavors to meld and the bread to fully absorb the custard.
For storage, cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 350°F oven until warm.
You can substitute sharp Cheddar for a stronger flavor profile, or add diced ham for extra protein.
