Ingredients
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1 (8 ounce) brie cheese, round
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1 lb pork sausage
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6 slices white bread
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1 cup parmesan cheese (grated)
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7 large eggs (divided according to directions)
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3 cups half-and-half cream (divided according to directions)
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2 cups low-fat milk
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1 tablespoon fresh sage (chopped, or 1 tsp dried sage)
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1 teaspoon seasoning salt
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1 teaspoon dry mustard
Instructions
- Trim rind from Brie and discard.
- Cut cheese into small cubes and set aside.
- Cook sausage in a large skillet over med-high heat, stirring until it crumbles and is no longer pink; drain well.
- Cut crusts from bread slices.
- Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.
- Layer evenly with bread slices, sausage, Brie and Parmesan cheese.
- Whisk together 5 eggs, 2 cups half-and-half, low-fat milk, sage, seasoning salt, and dry mustard.
- Pour evenly over cheeses.
- Cover and chill mixture for 8 hours.
- In the morning, preheat oven to 350°F.
- Whisk together remaining 2 eggs and 1 cup half-and-half.
- Pour evenly over chilled mixture.
- Bake for 1 hour or until casserole is set.