Brie & Sausage Breakfast Casserole (Treasure Trove #11) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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:
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.
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