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Name: Union Square Brunch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Dijon-style mustard; 2 tb Butter; 1 tb Vegetable oil; 1/2 lb Grated sharp Cheddar cheese; 2 1/2 c milk; 1 md Onion chopped; 6 Eggs; 12 sl White bread, crusts removed; 1/4 ts Nutmeg (up to 1/2); 1 lb Mushrooms, sliced; 3/4 lb Sweet Italian chicken or

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INGREDIENTS

1 tb Dijon-style mustard
2 tb Butter
1 tb Vegetable oil
1/2 lb Grated sharp Cheddar cheese
2 1/2 c milk
1 md Onion ; chopped
6 Eggs
12 sl White bread, crusts removed
1/4 ts Nutmeg (up to 1/2)
1 lb Mushrooms, sliced
3/4 lb Sweet Italian chicken or

Servings

INSTRUCTIONS

Copyright Washington Post This recipe is adapted from a dish in the new "A Cozy Book of Breakfasts & Brunches," by Jim Brown and Karletta Moniz (Prima, 1997). The authors describe it as a savory bread pudding. We call it a make-ahead meal in a dish. In a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion, and cook until the onions are translucent, about 10 minutes. Remove from the pan and place in a medium bowl. In the same skillet, heat the oil and brown the sausage, breaking it up until it is crumbly. Drain well and add to the mushroom-onion mixture. Butter a 13-by-9-inch baking dish and cover the bottom with half the bread, then half the mushroom-onion-sausage mixture, then half the cheese. Make another layer with the remaining bread, mushroom-onion-sausage mixture and cheese. In a medium bowl, mix the eggs, milk, mustard and nutmeg. Pour this mixture over the layers in the baking dish. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake, uncovered, for 1 hour, until the top is brown and the eggs are completely set. Per serving: 413 calories, 23 gm protein, 26 gm carbohydrates, 23 gm fat, 215 mg cholesterol, 7 gm saturated fat, 639 mg sodium Posted to FOODWINE Digest 19 Dec 96 From: Laurie Thompson Date: Thu, 19 Dec 1996 14:37:23 -0500

NOTES

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Union Square Brunch

1 tb Dijon-style mustard
2 tb Butter
1 tb Vegetable oil
1/2 lb Grated sharp Cheddar cheese
2 1/2 c milk
1 md Onion chopped
6 Eggs
12 sl White bread, crusts removed
1/4 ts Nutmeg (up to 1/2)
1 lb Mushrooms, sliced
3/4 lb Sweet Italian chicken or

Copyright Washington Post    This recipe is adapted from a dish in the new "A Cozy Book of Breakfasts &  Brunches," by Jim Brown and Karletta Moniz (Prima, 1997). The authors  describe it as a savory bread pudding. We call it a make-ahead meal in a  dish.    In a 12-inch nonstick skillet, melt the butter over medium heat. Add the  mushrooms and onion, and cook until the onions are translucent, about 10  minutes. Remove from the pan and place in a medium bowl. In the same  skillet, heat the oil and brown the sausage, breaking it up until it is  crumbly. Drain well and add to the mushroom-onion mixture.    Butter a 13-by-9-inch baking dish and cover the bottom with half the bread,  then half the mushroom-onion-sausage mixture, then half the cheese. Make  another layer with the remaining bread, mushroom-onion-sausage mixture and  cheese. In a medium bowl, mix the eggs, milk, mustard and nutmeg. Pour this  mixture over the layers in the baking dish. Cover and refrigerate  overnight.    The next day, preheat the oven to 350 degrees. Bake, uncovered, for 1 hour,  until the top is brown and the eggs are completely set.    Per serving: 413 calories, 23 gm protein, 26 gm carbohydrates, 23 gm fat,  215 mg cholesterol, 7 gm saturated fat, 639 mg sodium    Posted to FOODWINE Digest 19 Dec 96    From:    Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>    Date:    Thu, 19 Dec 1996 14:37:23 -0500

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 8 Servings

Calories: 448
Calories from Fat: 294 (66%)

Amt Per Serving		% DV

	Total Fat 32.7g	44 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 3.4g
Cholesterol 832mg		256 %
Sodium 729.6mg		25 %
Potassium 404.3mg		11 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.3g
Protein 32.6g		47 %
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Calories per serving: 448

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