Tahoe Breakfast Casserole Recipe Is a High-Protein Way to Start or End the Day Brunch Breakfast Lunch Dinner Budget Recipes Gluten-free High Protein Recipes Entertaining

Everyone likes to brunch! I make this delicious Tahoe brunch casserole recipe every time I have a large group to feed. The casserole recipe is easy to make and everyone always sings its praises after one bite. This easy brunch or breakfast casserole is so adaptable (see Recipe Notes)! Any way you make it, this is a crowd pleaser, for sure.

The budget-friendly, high-protein casserole is made with butter, white bread, fresh mushrooms, yellow onions, Italian sausage, cheddar cheese, eggs, milk, Dijon mustard, ground mustard and nutmeg. The casserole is layered then baked until melted, hot and bubbly. Delicious! Plus check out the health benefits of protein.

Add a side of fresh fruit and a pitcher of orange juice for a wonderful breakfast, brunch, lunch or even breakfast for dinner.

Cuisine: American
Prep Time: 40 minutes plus time to chill (up to overnight)
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 55 minutes
Servings: 12

Ingredients

• 3 tablespoons butter, softened
• 12 slices white bread, crusts removed (you can use gluten-free bread)
• 1/2 cup (1 stick) butter
• 8 ounces fresh mushrooms, sliced
• 2 cups thinly sliced yellow onions
• 1 1/2 pounds mild Italian sausage
• 1 pound (16 ounces) cheddar cheese, grated
• 5 large eggs
• 2 1/2 cups milk
• 1 tablespoon Dijon mustard
• 1 teaspoon mustard powder
• 1 teaspoon ground nutmeg
• 2 tablespoons flat-leaf parsley, finely chopped (optional)

Here's how to make it: 

1. Butter the bread with the 3 tablespoons softened butter and set aside. (For a gluten-free casserole, use gluten-free bread.)
2. In 10-inch skillet, melt the 1/2 cup butter. Brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper, to taste. Set aside. (Feeding a lot of kids? Just leave out the mushrooms! That's what I did this time!)
3. Remove casings and cook the sausage. Drain well and cut or crumble into bite-sized pieces. (If you don't eat pork, use a chicken or turkey sausage. Want a vegetarian casserole? Just substitute vegan sausage or leave the sausage out and add more vegetables. If you like a little more spice, use hot Italian sausage instead of mild.)
4. Grease a 13x9-inch baking dish. Add and layer half of the bread, mushroom mixture, sausage and cheese.
5. Repeat the layers, ending with the cheese.
6. Mix the eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl.
7. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight.
8. When ready to cook, sprinkle with parsley, if desired. Bake in a preheated 350-degree F oven uncovered for about 1 hour or until bubbly. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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