This Sausage and Brie Breakfast Casserole might be my all-time favorite. I mean, how can you go wrong with baked sausage and creamy Brie? SO good!!! The best part of this casserole might just be that you can make it ahead of time and bake it on Christmas morning! Woohoo! I LOVE make ahead meals.
This Sausage and Brie Breakfast Casserole gets it unique flavor from the brie cheese. It totally makes the casserole!! SO delicious. In addition to the brie, there is lots of yummy Parmesan cheese. Heaven!
I used a roll of Tennessee Pride breakfast sausage for the sausage in the casserole. I also used just plain Sunbeam white bread for the bread.
This casserole needs to refrigerate for 8 hours before baking, so it is perfect for Christmas morning! I think it is the perfect stress-free holiday breakfast!
Sausage and Brie Breakfast Casserole
adapted from Southern Living
serves 8 to 10
- 1 (8-oz) Brie round
- 1 lb ground hot pork sausage
- 6 slices white sandwich bread
- 1 cup grated Parmesan cheese
- 7 eggs, divided
- 3 cups whipping cream, divided
- 2 cups fat-free milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dry mustard
Trim rind from Brie. Cut cheese into cubes and set aside.
Cook sausage in a large skillet until no longer pink, drain fat.
Cut crust from bread slices and place in the bottom of a lightly greased 9x13-inch pan. Top with cooked sausage, brie cubes and grated Parmesan cheese.
Whisk together 5 eggs, 2 cups whipping cream, milk, salt, pepper and dry mustard. Pour evenly over cheeses. Cover and refrigerate for 8 hours.
Preheat oven to 350ºF. Remove casserole from refrigerator and uncover.
Whisk together remaining 2 eggs and 1 cup of whipping cream. Pour over chilled casserole.
Bake casserole uncovered for 1 hour, or until set.