Made this for Christmas brunch, and it went over well. I wouldn't call it incredible, and it only got half-eaten among five adults, but it's a big dish that could easily serve 8 or more and there were other breads and things on the table. It is a tasty, light-textured (as opposed to gummy and dense, like some egg casseroles) dish that would be a great addition to any brunch buffet. I only used 2 cups of cream and used milk for the rest, and I used light pork sausage instead of regular to lighten the calorie load, and I think those changes were fine.
Brie-and-Sausage Breakfast Casserole
- 1 (8-ounce) round Brie*
- 1 pound ground hot pork sausage
- 6 white bread slices
- 1 cup grated Parmesan cheese
- 7 large eggs, divided
- 3 cups whipping cream, divided
- 2 cups fat-free milk
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 teaspoon seasoned salt
- 1 teaspoon dry mustard
- Garnish: chopped green onions
- Trim and discard rind from top of Brie. Cut cheese into cubes; set aside.
- Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.
- Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.
- Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.
- Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.
- Bake at 350° for 50 minutes or until set. Garnish, if desired.
- *Substitute 2 cups (8 ounces) shredded Swiss cheese, if desired.
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