Brie & Sausage Breakfast Casserole (Treasure Trove #11)

Total Time
1hr 25mins
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!

Ingredients Nutrition


  1. Trim rind from Brie and discard.
  2. Cut cheese into small cubes and set aside.
  3. Cook sausage in a large skillet over med-high heat, stirring until it crumbles and is no longer pink; drain well.
  4. Cut crusts from bread slices.
  5. Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.
  6. Layer evenly with bread slices, sausage, Brie and Parmesan cheese.
  7. Whisk together 5 eggs, 2 cups half-and-half, low-fat milk, sage, seasoning salt, and dry mustard.
  8. Pour evenly over cheeses.
  9. Cover and chill mixture for 8 hours.
  10. In the morning, preheat oven to 350°F.
  11. Whisk together remaining 2 eggs and 1 cup half-and-half.
  12. Pour evenly over chilled mixture.
  13. Bake for 1 hour or until casserole is set.
Most Helpful

5 5

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.

5 5

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.

5 5

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.