This stand alone breakfast dish is an upgrade from the usual breakfast casserole. Baking eggs in brioche and heavy cream allows for perfectly set, soft, and runny eggs. Fresh herbs and rich egg and meaty sausage flavors round out this bake and give it irresistable texture. Ask for brioche at your local grocery store or bakery and they are sure to have it.
3 cups cubed brioche (about 3 1/2 oz.)
1/4 cup unsalted butter, melted
8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup)
3 cups heavy cream
1/4 cup thinly sliced fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 large eggs
How to Make It
Preheat oven to 425°F. Toss together brioche cubes and melted butter in a large bowl. Spread in a single layer on a baking sheet. Bake in preheated oven until golden brown and crisp, about 5 minutes. Transfer toasted brioche cubes to an 11- x 7-inch baking dish, and stir in cooked sausage. Spread mixture in an even layer, and set aside.
Stir together heavy cream, chives, parsley, salt, and pepper in a medium saucepan. Bring to a simmer over medium-low, and cook 5 minutes.
Pour cream mixture evenly over brioche-and-sausage mixture. Break eggs, and slip, 1 at a time, into cream mixture. Do not stir.
Bake in preheated oven until whites are set and yolks are cooked to desired degree of doneness, 8 to 10 minutes. Serve immediately.
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