Steeplechase brunch
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | White bread (up to) |
| 3 | tablespoons | Butter; softened |
| ½ | cup | Butter |
| ½ | pounds | Fresh mushrooms; sliced |
| 2 | cups | Thinly sliced yellow onions |
| Salt to taste | ||
| Pepper to taste | ||
| 1½ | pounds | Mild sausage |
| ¾ | pounds | Cheddar cheese; grated |
| 5 | Eggs | |
| 2⅓ | cup | Milk |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Finely minced parsley |
Directions
Remove crust from bread. Butter one side of bread with softened butter and set aside. Melt ½ cup butter. Add mushrooms and onions and saut‚ over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper. Drain and set aside. Cook the sausage, drain, and break into bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese.
Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1 teaspoon salt and ⅛ teaspoon pepper. Pour over sausage and cheese. Cover and refrigerate ovrnight. Remove from refrigerator 1 hour before baking.
Sprinkle parsley over the top. Bake uncovered, in a preheated 350ø oven for 1 hour. Yield: 8 to 10 servings.
KEM EMBREY ABURROW
(MRS. HARRY J.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .