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…
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