Brie and Sausage Breakfast Casserole
- 1 (8 oz.) round Brie*
- 1 pound ground not pork sausage
- 6 white bread slices (use whole wheat, oatmeal..)
- 1 cup grated Parmesan cheese
- 7 large eggs, divided
- 3 cups whipping cream, divided
- 2 cups fat-free milk
- 1 teaspoon seasoned salt
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 teaspoon dry mustard
- Garnish with 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, salt, mustard, sage and milk; 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 350 for 50 minutes or until set. Garnish if desired.
- *Substitute 2 cups (8 oz.,) shredded Swiss cheese, if desired
- Yield: 8-10 servings
- Serve with Spiced Apples
- ½ cup butter or margarine
- 1 ½ cup sugar
- 8 large Granny Smith Apples, peeled, cored and sliced
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients. Sauté 15 – 20 minutes until apples are tender
- Makes 8 servings.
(Southern Living February 2003)