Saturday, June 27, 2009

Brie and Sausage Breakfast Casserole

We were introduced to this recipe by my cousin Melissa, who obtained it from the Rock Cottage Bed and Breakfast website

Totally decadent and oh. so. good. Try it, I guarantee you'll make this for company.

Serves: 8-10

8 oz brie cheese
1 lb hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 Tbsp sage, chopped fresh or 1 teas dried
1 tsp seasoned salt
1 tsp dry mustard
Green onion, chopped for garnish

Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.

Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.

*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.

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