Brie and Sausage Breakfast Casserole
Adapted from Rock Cottage Gardens
8 oz brie cheese
1 lb Jimmy Dean’s sage sausage, ground
6 slices good, firm, wheat bread, cubed
1 cup parmesan cheese, grated
7 large eggs, divided (5 eggs and 2 eggs)
3 cups whipping cream, divided (2 cups and 1 cup)
2 cups fat-free milk
1 tsp dry mustard
Green onion, chopped for garnish
Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.
Cube bread and place 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, milk, and mustard; pour evenly over casserole.
Cover and chill 8 hours.
Immediately before baking:
Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350 degrees for 50 minutes or until set. I’ve never had it set completely in 50 minutes.
It will brown on top. Garnish with the green onion and serve with fruit.