Brie Sausage Breakfast Casserole Treasure Trove 11

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Oh my, this entry from my treasure trove of lost and newly found recipes (source unknown) looks like it would definitely be a crowd-pleasing brunch dish. Despite evidence to the contrary, i reduced the calories and fat content with the use of half-and-half instead of whipping cream which i thought was pure excess, especially when combined with low-fat milk. (times have been estimated). Enjoy!!

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Steps

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Trim rind from brie and discard.

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Cut cheese into small cubes and set aside.

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Cook sausage in a large skillet over med-high heat , stirring until it crumbles and is no longer pink.

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Drain well.

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Cut crusts from bread slices.

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Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.

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Layer evenly with bread slices , sausage , brie and parmesan cheese.

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Whisk together 5 eggs , 2 cups half-and-half , low-fat milk , sage , seasoning salt , and dry mustard.

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Pour evenly over cheeses.

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Cover and chill mixture for 8 hours.

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In the morning , preheat oven to 350f.

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Whisk together remaining 2 eggs and 1 cup half-and-half.

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Pour evenly over chilled mixture.

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Bake for 1 hour or until casserole is set.

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Ingredients

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brie cheese, pork sausage, white bread, parmesan cheese, eggs, half-and-half cream, low-fat milk, fresh sage, seasoning salt, dry mustard