Next-Day Brunch Casserole Bake

Name: Next-Day Brunch Casserole Bake
Prep time: 24 h
Cook time: 1 h
Total time: 25 h
Yield: 8 serving(s)
Ingredients: 12 slice white bread, crusts removed; 162.69 ml butter, softened and divided; 226.79 g fresh mushrooms, trimmed and sliced; 473.18 ml thinly sliced onions; salt (to taste, I use seasoned salt); coarse black pepper; 680.38 g mild Italian sausage; 453.59 g cheddar cheese, grated, divided; 5 eggs; 14.78 ml Dijon mustard; 591.47 ml milk or 591.47 ml half-and-half cream; 4.92 ml mustard powder; 2.46-4.92 ml nutmeg; 29.58 ml finely chopped fresh parsley

Submitted by Kittencalrecipezazz

"This makes a great dish when you are having company over for a brunch, no fussing it's all done a day ahead --- plan ahead this casserole needs to be refrigerated overnight :)"

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Ready In:: 25hrs
Ingredients:: 14
Serves:: 8

ingredients

12 slice white bread, crusts removed
162.69 ml butter, softened and divided
226.79 g fresh mushrooms, trimmed and sliced
473.18 ml thinly sliced onions
salt (to taste, I use seasoned salt)
coarse black pepper
680.38 g mild Italian sausage
453.59 g cheddar cheese, grated, divided
5 eggs
14.78 ml Dijon mustard
591.47 ml milk or 591.47 ml half-and-half cream
4.92 ml mustard powder
2.46-4.92 ml nutmeg
29.58 ml finely chopped fresh parsley

directions

Butter bread with about 3 tablespoons soft butter (can use more).
In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside.
In the same skillet, cook the sausage, cut into small bite-size pieces.
Grease an 11 x 17" casserole dish.
Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese.
Cover the sausage mixture with the remaining bread slices.
Pour the egg/cream mixture over the bread slices.
Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired).
Cover and chill in the refrigerator, overnight.
The following morning/day, set oven to 350 degrees F.
Bake for 1 hour or until bubbly.
Serve immediately.

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Reviews

Kit Cal You always have great recipes. But in this one, I'm assuming that ingredients not used in instructions 1-6 go into the custard mix. I'm going to do this for Mother's Day. Wish me well.<br/><br/><br/>billl

Bill1369
yummy! it's very rich and filling.

nevermind
LOVED IT! Kitten, another great recipe! I sauteed the sausage, mushrooms and onions up a few days and put in a large ziplock bag in the fridge. Then the night before I added the rest of the ingredients to the bag, and cooked it the next morning in the RV oven. Great camping recipe since it's so easy. I especially loved the combination of the mustard and nutmeg flavors. I was worried that there wasn't enough egg in the recipe, but it turned out perfectly. I changed the servings to 4 and wound up with 5 good-sized servings. I will definitely be making this again!

puppitypup
One of the best brunch casseroles I've tried so far. It was so easy and it was devoured in no time by my guests.

potions
This was soooo good! I used french bread and followed the recipe exactly as written. I made it for the guys roofing my house and they all loved it. I really thought it was yummy! Will make again and again. Sorry I didn't get a picture of it (the guys dug into it too fast) it was just beautiful! It was so easy to put together too! Thanks Kitten, your recipes are always so good!

Pricilla