Overnight Brie and Sausage Breakfast Casserole
Enjoy a delicious make ahead breakfast casserole with brie and sausage. This easy recipe is the perfect way to start your day. Great for a big crowd, simply assemble the ingredients the night before and bake it up in the morning. Serve with a side of fresh fruit and a mug of coffee or tea.
Ingredients
- 1 pound breakfast sausage
- 8 ounces brie
- 6 slices day old bread
- 4 ounces parmesan cheese (1 cup shredded)
- 7 large eggs (divided)
- 3 cups heavy cream (divided)
- 2 cups milk
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon dry mustard
- green onions (chopped)
Instructions
- Cook the sausage in a large skillet over medium-high heat until it is cooked through and no longer pink. Drain the grease.
- Cut the bri into ½ inch cubes.
- Lightly grease a 9 x 13 inch pan. Place the bread slices on the bottom of the pan.
- Spread the sausage on top of the bread and add the brie and parmesan cheese.
- Whisk together just 5 of the eggs with 2 cups of the cream and milk. Add thyme, salt and mustard.
- Pour over the sausage mixture and cover with plastic wrap. Refrigerate overnight.
- Preheat the oven to 350º.
- Whisk together the remaining 2 eggs and 1 cup of cream and pour it over the chilled mixture. Bake for 1 hour or until the middle is set and the top is golden brown. Add chopped green onions to the top before serving.
Barbara's Notes + Tips
- For the casserole to be custardy you will need cream or half-and-half.
- You can use Italian sausage instead of breakfast sausage.
- If you're bread is not day old, then toast it slightly in the oven to dry it out, it will absorb the cream better if it is dry.
Nutrition
Calories: 480kcal | Carbohydrates: 4g | Protein: 19g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 220mg | Sodium: 772mg | Potassium: 289mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1321IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 1mg
