Make-Ahead Brunch Bake

This delicious breakfast was quite a hit at our place. 

Made the night before, it made for one relaxing Saturday morning. 

It used up some leftover Italian sausage and bread from our freezer & combined it into a spectacular breakfast.  One I’d make for guests. 

Tahoe Brunch Bake – Adapted from Once A Month Mom

Ingredients

• 3 slices, whole wheat bread
• 1 C mushrooms, sliced
• 2 T minced onion
• 1/2 lb. Italian sausage
• 4 eggs
• 1 1/4 C milk
• 1/2 C extra sharp cheddar cheese {or colby jack} 
• 2 tsp. Dijon mustard
• 1/4 tsp. nutmeg
• 1 tsp. mustard, dry
• 1 tsp. dried parsley
• salt & pepper, to taste

Directions

Lightly grease an 8x8 inch glass baking dish. 

Tear apart the three slices of whole wheat bread.  You may wish to use an additional slice if your slices aren’t super thick.  Many of ours were the end slices we had leftover in the freezer.  Toss half of the bread into the baking dish. 

In a large skillet, brown the 1/2 lb. Italian sausage along with the mushrooms & minced onion. 

When meat is no longer pink, drain any grease from the Italian sausage {we use turkey sausage} and scatter half of the meat mixture on top of the bread. 

Sprinkle 1/8-1/4 C cheese over the top. 

Add the remaining bread over the top, along with the remaining half of the meat mixture. 

Top with remaining cheese.

Combine the 4 eggs and 1 1/4 C milk together in a large bowl or measuring cup.  Stir in the 2 tsp. Dijon mustard, 1/4 tsp. nutmeg, 1 tsp. dried mustard, 1 tsp. parsley and salt & pepper, as desired. 

Pour the egg mixture over the casserole contents. 

Cover and refrigerate over night. 

In the morning, uncover & bake at 350 for 45 minutes to 1 hour, or until browned and bubbly. 

Serve warm.

Linked to: Tasty Tuesday, Tasty Tuesday (2), Talent Show Tuesday, These Chicks Cooked

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