Brie and Sausage Breakfast Casserole


1 (8 oz.) round brie (2 cups grated swiss can be substituted)
1 lb. ground hot pork sausage
6 white sandwich bread slices
1 cup grated parmesan
7 large eggs, divided
3 cups whipping cream, divided
2 cups milk
1 TBSP fresh sage, or 1 tsp. dried sage
1 tsp. salt
1 tsp. dry mustard
Garnish: chopped green onions, shaved parmesan


Trim rind from brie and cut cheese into cubes.

Cook sausage until crumbled and done. Drain well.

Cut crusts from bread and place crusts evenly in the bottom of a greased 9×13 pan. Layer evenly with bread slices, sausage, brie and parmesan.

Whisk together 5 eggs, 2 cups whipping cream, and the next 4 ingredients; pour evenly over casserole. Cover and chill overnight.

Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled casserole.

Bake at 350 for 1 hour or until set. Garnish, if desired.


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