"Hunger is the best sauce in the world."--Cervantes

Brie-&-Sausage Breakfast Casserole Recipe

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This recipe for Brie-&-Sausage Breakfast Casserole, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Porcia Barrett
Added: Friday, January 25, 2008


1 (8 oz.) round Brie
1 lb. ground hot pork sausage
6 white bread slices (I love White Mountain from Publix)
1 c. grated parmesan cheese
7 large eggs, divided
3 c. whipping cream, divided
2 cups fat-free milk
1 tbsp. chopped sage
1 tsp. seasoned salt
1 tsp. dry mustard

Trim and discard rind from top of Brie. Cut cheese into cubes, set aside.
Cook sausage in a large skillet over med-high heat, stirring until crumbled and no longer pink; drain well.
Cut crusts from bread and place evenly in bottom of lightly greased 13x9 in baking dish. Layer evenly with bread, sausage, Brie, and 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 for 50 minutes or until set.

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