Prep 20 mins
Cook 1 hr 5 mins
Oh my, this entry from my treasure trove of lost and newly found recipes (source unknown) looks like it would definitely be a crowd-pleasing brunch dish. Despite evidence to the contrary, I reduced the calories and fat content with the use of half-and-half instead of whipping cream which I thought was pure excess, especially when combined with low-fat milk. (Times have been estimated). Enjoy!
- 1 (8 ounce) brie cheese, round
- 1 lb pork sausage
- 6 slices white bread
- 1 cup parmesan cheese (grated)
- 7 large eggs (divided according to directions)
- 3 cups half-and-half cream (divided according to directions)
- 2 cups low-fat milk
- 1 tablespoon fresh sage (chopped, or 1 tsp dried sage)
- 1 teaspoon seasoning salt
- 1 teaspoon dry mustard
- Trim rind from Brie and discard.
- Cut cheese into small cubes and set aside.
- Cook sausage in a large skillet over med-high heat, stirring until it crumbles and is no longer pink; drain well.
- Cut crusts from bread slices.
- Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.
- Layer evenly with bread slices, sausage, Brie and Parmesan cheese.
- Whisk together 5 eggs, 2 cups half-and-half, low-fat milk, sage, seasoning salt, and dry mustard.
- Pour evenly over cheeses.
- Cover and chill mixture for 8 hours.
- In the morning, preheat oven to 350°F.
- Whisk together remaining 2 eggs and 1 cup half-and-half.
- Pour evenly over chilled mixture.
- Bake for 1 hour or until casserole is set.
Normally I do not like casseroles that have bread in it (I don't like the soggy texture), but this one is GREAT!! Made as written and cooked it for about 13 minutes longer. I loved the brie and sausage combo; it is nice to have an egg casserole that doesn't use shredded cheddar. Made for Best of 2012 Cookbook Tag.
Loved this casserole!!! It is great that you make it the day before and would be wonderful for those holiday mornings. I scaled back the recipe to 1/4 for 2 servings. I, too, had to cook it longer as it was still jiggly after an hour. I served it with biscuits and orange slices. Thanks for sharing the recipe Twissis!! Made for ZWT 8.
This was such a big hit at breakfast this morning. DH and DS said, "Please don't make us wait too long before you make this one again!" I loved that I could make it the night before and bake it the next morning. Since it went from 'fridge to oven, I think it took an extra 20 minutes in the oven, which DH said was "perfect" in the is-it-cooked-enough category. Also, I love brie cheese rinds, so I didn't remove the rind -- I will next time as the presentation would be even better, although I don't believe it adversely affected the flavor. Thanks, twissis, for another great recipe keeper! Made for ZWT8, France region.