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!

• Ready In: 1 hr 25 mins
• 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

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.