8 ounces mushrooms, sliced
2 cups thinly sliced onions
1/4 cup butter
salt and pepper to taste
1 1/2 pounds hot turkey sausage
12 slices white bread, crusts trimmed
3 cups jack cheese, shredded
5 eggs
2 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon nutmeg
2 tablespoons chopped parsley

Sauté the mushrooms and onions in butter in a skillet until tender. Drain excess moisture. Season with salt and pepper. Brown sausage in a skillet, stirring until crumbly; drain. Arrange half the bread in a shallow baking dish sprayed with nonstick cooking spray. Layer half the mushroom mixture, sausage and cheese over the bread. Repeat the layers. Combine eggs, milk, dry mustard and nutmeg in a bowl and mix until smooth. Pour over the layers. Chill covered, in the refrigerator for 8 hours or longer. Sprinkle with parsley. Convection bake at 325 degrees for 1 hour, or until eggs set and edges browned. Serves eight to ten.