10/4/09

Breakfast Casserole

With the thousands of recipes that I have, it always makes me smile that when I glance through my online files to find something that sounds delicious, more than likely, I've jotted it down from an issue of Southern Living. It's amazing to me that they can produce and publish so many incredible recipes that are truly things that people want to make over and over again because they are conducive to real life.

This Breakfast Casserole is an oldie but a goody. Grandmothers and Great Grandmothers have been making it for years but if you haven't tried it yourself, it's time you do. It's perfect for company as it's made the night before so there is no last minute rush in the morning.

Breakfast Casserole

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

Trim rind from Brie, cut into cubes, and set aside. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is 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 Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.

Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture. Bake at 350° for 1 hour or until casserole is set. Top with green onions, Parmesan, etc. if you wish.
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