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, .

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