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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brie-And-Sausage Breakfast Casserole Recipe

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This recipe for Brie-And-Sausage Breakfast Casserole is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 º for 50 minutes or until set. Garnish, if desired.
*Substitute 2 cups (8-ounces) shredded Swiss cheese, if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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