April 11, 2010

CHRISTMAS BREAKFAST CASSEROLE


 
12 slices white bread
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. yellow onions, thinly sliced
salt and pepper, to taste
1 1/2 lb. mild sausage
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. chopped fresh parsley
 
Remove bread crusts and butter bread with soft butter. Melt 1/2 cup butter in a 10-12 inch skillet and brown onions and mushrooms over medium heat until tender (about 5 minutes). Season with salt and pepper. Cook sausage and cut into bite- size pieces.Grease an 11 x 7 inch casserole. Layer 1/2 of bread, mushroom mixture, sausage and cheese. Repeat layers with cheese on top. Mix eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium mixing bowl. Pour over casserole. Cover and refrigerate overnight.
Before baking, sprinkle with fresh parsley.
Bake uncovered at 350°F for 1 hour, or until bubbly.
A good make-ahead breakfast that bakes while the presents are being opened on Christmas morning.

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