Company's coming for brunch!
We found TerryAnn Moore's entry in our recipe contest to be a perfect way to start off a Sunday with friends. Prepare the brunch dish on Saturday, let it rest overnight in the frig and Sunday morning is a breeze. Thanks, TerryAnn for your contribution!
We liked using a handful of chopped wild
spring onions in this dish.
Herbed Mushroom Brunch
3 cups brioche or challah bread, cut into 1/2" cubes
12 ounces breakfast sausage, cooked, drained and crumbled
1 shallot, diced
3 cups sliced mushrooms
1/2 cup diced tart apple
1/4 cup dried cranberries
6 eggs
1 cup buttermilk baking mix (such as Bisquick)
1 cup sour cream
1 cup milk
2 tablespoons Dijon mustard
2 tablespoons snipped parsley
1 tablespoon each: snipped fresh sage, rosemary and chives
1-1/2 cups grated muenster cheese
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Butter a 9-10" square casserole pan.
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Mix the bread, sausage, shallot, mushrooms, apples and cranberries. Put in prepared casserole pan.
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Whisk together the eggs, baking mix, sour cream, milk, mustard and herbs. Pour slowly over ingredients in casserole so the mixture has a change to soak into the bread.
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Top with the grated cheese.
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Bake in preheated 350 degree oven for 40-50 minutes or until puffed and golden.
NOTE: This recipe can be put together the night before, then covered with plastic wrap and baked in the morning.
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