KJ’s egg/sausage dish2013-05-23
- Servings : 5
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:15 h
Submitted by Kathy Schaefer
(Brea Fire Dept, California)
- 12 slices of white bread, crusts removed
- 2-3 tablespoons butter, softened
- ½ cup butter
- ½ pound sliced mushrooms
- 2 cups thinly sliced yellow onions
- 1 ½ pound Italian sausage
- ¾-1 pound cheddar cheese, grated
- 5 eggs
- 2 ½ cups of milk
- 3 teaspoons Dijon mustard
- 1 teaspoon dry mustard
- 1 teaspoon ground nutmeg
Butter the bread with the softened butter and set aside.
In a skillet, melt the ½ cup of butter and brown the mushrooms and onions- 5-8 minutes.
Season to taste with salt and pepper.
Cook the sausage (I take it out of the skin in little balls).
In a greased 11x9 casserole, layer ½ of the bread, mushroom mixture, sausage and cheese. Repeat the layers, ending with the cheese.
In a bowl, mix the eggs, milk, mustards, nutmeg, 1 tsp. salt, 1/8 tsp. pepper. Pour over the casserole.
Cover and refrigerate overnight.
When ready to bake, sprinkle parsley (finely chopped- 2 T) over the casserole and bake uncovered for 1 hour at 350 degrees.