Yield
Makes 8 to 10 servings

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.

How to Make It

Step 1

Trim and discard rind from top of Brie. Cut cheese into cubes; set aside.

Step 2

Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Bake at 350° for 50 minutes or until set. Garnish, if desired.

Step 7

*Substitute 2 cups (8 ounces) shredded Swiss cheese, if desired.

Ratings & Reviews

rcturner525's Review

rcturner525
December 24, 2010
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.

lisamarch's Review

saltruf
June 28, 2010
This has become my go-to brunch recipe. Everyone always loves it - kids as well as adults. Get the best brie you can find - a cheap tasteless brie will affect the finished product.

saltruf's Review

lisamarch
February 28, 2009
Brie added creaminess and richness but not a sharp flavor. The strongest tastes were sausage and cream. (I made the dish exactly as recipe described.) The bread at the bottom was soggy. It stayed together in the bottom of the dish as one big piece of wet bread. I wanted to make something special for a friend's birthday breakfast, but I'll go back to my old standby.

Toadnae's Review

Toadnae
December 17, 2008
Easy to make, fabulous taste. It could be lightened by substituting milk for some of the cream.