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:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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