"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brie-And-Sausage Breakfast Casserole Recipe

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

J Sue Townsend
Added: Friday, November 21, 2008


1 (8-ounce) round Brie *
1 pound ground hot pork sausage
6 white bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tblsp. chopped fresh or 1 tsp. dried rubbed sage
1 tsp. seasoned salt
1 tsp. dry mustard
Garnish: chopped green onions

TRIM and discard rind from top of Brie. Cut cheese into cubes; set aside.
COOK sausage in a large skillet over medium-high, stirring until crumbled and no longer pink; drain well.
CUT crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13-x-9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.
WHISK together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.
BAKE at 350 for 50 minutes or until set. Garnish, if desired.
*Substitute 2 cups (8-ounces) shredded Swiss cheese, if desired.

Number Of Servings:
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