• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Steeplechase Brunch

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 12 sl White bread
  • 2 -(up to)
  • 3 tb Butter; softened
  • 1/2 c Butter
  • 1/2 lb Fresh mushrooms; sliced
  • 2 c Thinly sliced yellow onions
  • Salt to taste
  • Pepper to taste
  • 1 1/2 lb Mild sausage
  • 3/4 lb Cheddar cheese; grated
  • 5 Eggs
  • 2 1/3 c Milk
  • 1 tb Dijon mustard
  • 1 ts Dry mustard
  • 1 ts Ground nutmeg
  • 1 ts Salt
  • 1/8 ts Pepper
  • 2 tb Finely minced parsley


Remove crust from bread. Butter one side of bread with softened butter and
set aside. Melt 1/2 cup butter. Add mushrooms and onions and saut”š 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 1/8 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.



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