Brie & Sausage Breakfast Casserole (Treasure Trove #11)

"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!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by diner524 photo by diner524
Ready In:
1hr 25mins
Ingredients:
10
Serves:
8
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ingredients

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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.

Questions & Replies

  1. What does "casserole is set" mean?
     
  2. Will this still work, if I make it 24 hours ahead (instead of only 8)?
     
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Reviews

  1. This is absolutely fabulous!! The bread is out of this world soft and fluffy and the sausage and melty brie go so well together! This vanished super fast in my house, what a delicious breakfast recipe!
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. This was wonderful. I made this for our Sunday brunch with some crescent rolls and fresh fruit. Made a very nice table. Flavors were great. We reheated the leftovers for breakfast the next day and it was still great. Thanks for posting.
     
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RECIPE SUBMITTED BY

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)
 
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