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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Brie and Sausage Breakfast Casserole 8oz . Round Brie 1lb. hot port sausage (we use the mild, since some are sensitive to the hot sausage) 6 slices sandwich bread slices (make sure that the bread is left out and very dry) we have also used English muffins they add body to the dish 1 cup grated Parmesan cheese 7 eggs (large), divided 3 cups whipping cream, divided 2 cups milk 1 T chopped fresh sage (or 1 t. dried sage) we use fresh 1 t. seasoned salt 1 t. dry mustard Garnishes: chopped green onions, slices tomatoes, shaved Parmesan cheese Instructions: TRIM rind from Brie and discard, cut cheese into cubes and set aside COOK sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink, DRAIN WELL CUT the crust from the bread slices and place bread evenly in bottom of a lightly greased 13x9 baking dish. This serves as the “crust” of the casserole. After the crust is in place layer evenly with sausage, Brie and Parmesan cheese. WHISK together 5 eggs, 2 cups whipping cream and the next 4 ingredients and pour evenly over the cheese and crust.. Cover and chill mixture for a minimum of 5 hours over night is OK. When ready to bake: WHISK together remaining 2 eggs and 1 cup of whipping cream and pour evenly over the CHILLED mixture BAKE at 350 degrees for 1 hour or until casserole is set Garnish is desired You may substitute 2 cups of shredded Swiss in place of the Brie |
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