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Preheat oven to 300 degrees F. Cook sausage,
onion and mushrooms together, until sausage is
browned and vegetables are tender. Drain well.
Press mixture into the bottom of a 9x13 inch
baking dish coated with cooking spray. Whisk
together eggs with Dijon mustard, dry mustard,
cayenne pepper, nutmeg, Monterey jack cheese
and & cup Parmesan cheese. Mix well. Pour heavy
cream in a saucepan over low heat. Heat just to
boiling point (Do not boil!). Pour scalding
cream into egg mixture. Mix and pour custard
over sausage. Bake 35 minutes or until set.
Sprinkle with remaining Parmesan cheese and
parsley. Let cool 15 minutes before cutting.
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