Brie-and-Sausage Breakfast Casserole

Brie-and-Sausage Breakfast Casserole

This delicious breakfast casserole features Brie cheese, hot pork sausage, and Parmesan cheese.  Serve it at your next brunch or family breakfast for a nice twist on traditional breakfast casseroles.

Southern Living FEBRUARY 2003

  • Yield: Makes 8 to 10 servings


  • 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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Brie-and-Sausage Breakfast Casserole Recipe