Tahoe Brunch

Tim Dineen

In five years of living at Lake Tahoe, one dish always stands out in my mind -- our famous "Tahoe Brunch".

 There were 4 very social guys and gals living in a huge 4br home overlooking the lake.  Whether we were entertaining friends, or just having a leisurely weekend, food (and lots of it!) always entered into the picture. This is one creation we came up with -- and every time I make it I (vaguely) remember those thrilling days of yesteryear... Ah... youth.....

• 12 slices good quality bread
• 2 tbsp butter
• 1/2 pound mushrooms, sliced
• 2 medium onions, thinly sliced
• 1 1/2 pound Italian sausage
• 1 pound Cheddar Cheese, shredded
• 6 eggs
• 2 1/2 cups half and half
• 2 tbsp dijon mustard
• 1 tsp dry mustard
• 1 tsp nutmeg (fresh is best!)
• 2 tbsp chopped parsley

Saute onions and mushrooms in 2 tbsp butter until lightly browned and tender (about 5 minutes). Season with salt & pepper. Cook sausage. Drain on paper towels and cut into bite-sized pieces.

Butter or spray a 9x13 pan. Layer half the bread. Next add half the mushroom and onion mixture, half the sausage and half the cheese. Repeat with remaining ingredients.

Mix together the eggs, half and half, mustards, parsley, nutmeg, and salt and pepper to taste. Pour over the casserole and cover with plastic. Refrigerate 24 hours.

The following day -- Preheat oven to 350�. Bake uncovered about an hour, or until custard is set all the way through.

In true Tahoe fashion, serve with plenty of Mimosa's or freshly squeezed juices and a huge fresh fruit salad...