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Brie-and-Sausage Breakfast Casserole

Southern Living NOVEMBER 2000

  • Yield: 8 to 10 servings

Ingredients

  • 1 (8-ounce) round Brie*
  • 1 pound ground hot pork sausage
  • 6 white sandwich 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 sage or 1 teaspoon dried rubbed sage
  • 1 teaspoon seasoned salt
  • 1 teaspoon dry mustard
  • Garnishes: chopped green onions, shaved Parmesan cheese

Preparation

Trim rind from Brie, and discard; cut cheese into cubes, and set aside.

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is 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 Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.

Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350° for 1 hour or until casserole is set. Garnish, if desired.

* 2 cups (8 ounces) shredded Swiss cheese may be substituted.

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Brie-and-Sausage Breakfast Casserole recipe

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