Brie and Sausage Breakfast Casserole

  • 1 - 8 oz. round Brie*
  • 1 lbs ground hot pork sausage
  • 6 white sandwich bread slices
  • 1 cup freshly grated Parmesan cheese
  • 7 large eggs, divided use
  • 3 cups whipping cream, divided use
  • 2 cups milk
  • 1 Tbsp chopped fresh sage or 1 tsp dried rubbed sage
  • 1 tsp seasoned salt
  • 1 tsp dry mustard
  • Garnishes: chopped green onions, freshly shaved Parmesan cheese image placeholder

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° F for 1 hour or until casserole is set Garnish, if desired.

Makes 8 to 10
Submitted by: Recipe Group Member
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