RECIPE: brie & sausage breakfast cassrole
You can make this the night before, and it travels well to be baked in another location.
1 8 oz. round of Brie
1 pound ground hot pork sausage
6 white sandwich bread slices
1 cup grated parmesan cheese (not from the green can)
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat free milk
1 T. chopped fresh sage or 1 t. dried sage
1 t. Creole seasoning or seasoned salt
1 t. dry mustard
Trim the rind from the brie, cut the cheese into cubes, and set aside.
Cook the sausage in a large skillet over medium heat stirring until it crumbles and is well cooked, and drain well.
Cut the crusts from the bread slices and place crust evenly in the bottom of a lightly greased 9X13 inch baking dish.
Layer ebenly with bread slices, sausage, Brie and parmesan cheese.
Whisk together 5 of the eggs, 2 cups whipping cream, and milk, sage, seasoned salt, and mustard, and pour evenly over the cheeses.
Cover the dish and chill 8 hours.
When ready to bake whisk together the remaining 2 eggs and remaining 1 cup of the whipping cream and pour evenly over the chilled mixture.
BAKE in preheated 350 degree oven for about an hour or until set.
Garnish with sliced green onions and shaved Parmesan cheese.
NOTE: you can sub 2 cups grated swiss cheese for the Brie.