RECIPE FROM "SANDY'S
Brie and Sausage Breakfast Casserole
(From Christmas with Southern Living, 1999)
(1 (8-ounce) round Brie*
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
Garnishes: chopped green onions, shaved Parmesan cheese
Trim rind from Brie, and discard; cut cheese 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. Garnish, if desired.
*Note: 2 cups (8 ounces) shredded Swiss cheese may be substituted.