I’m excited about these leftovers today! The Tahoe Brunch casserole is delicious but has a whopping 46g of fat per serving. With this lightened up version you can feel better about serving this to your family.
Original Recipe-
12 slices white bread, crusts removed
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. thinly sliced yellow onions
1 1/2 lb. mild Italian sausage
1 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. fresh parsley
2 C tomatoes, diced
Butter bread with softened butter; set aside. In a 10-12 inch skillet melt 1/2 cup butter and brown mushrooms and onions until tender. Season to taste with salt and pepper. Set aside. Cook sausage and cut into bite size pieces. In greased shallow casserole layer 1/2 bread then mushroom mixture, sausage, and then cheese. Repeat ending with cheese. In medium sized bowl mix eggs, milk, mustard, nutmeg, and 1 teaspoon salt and 1/8 teaspoon pepper. Hand beat. Pour over casserole. Cover and refrigerate overnight. Sprinkle parsley over casserole before baking. Add tomatoes when there is 15 minutes left to bake. Bake uncovered at 350 degrees for 1 hour or until bubbly.
ETC. Kristin’s lightened version No butter, just a drizzle EVOO to cook onions. 1 lb Low fat or lite sausage. 1 C cheese sprinkled on top instead of one pound. 1-2% milk instead of whole. You also could try whole wheat bread instead of white which I haven’t tried.
