Brie & Sausage Breakfast Casserole (Treasure Trove #11)
photo by anniesnomsblog
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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.
Reviews
-
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.
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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.
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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.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)