CAS: Bed and Breakfast Casserole
Source of Recipe
"The Casserole Queens Cookbook", by Crystal Cook and Sandy Pollock
cooking spray
1 package round Brie cheese
-- (8 ounce size)
1 pound ground hot pork sausage
12 slices thin white bread -- crusts removed
1 1/2 cups Parmesan cheese -- grated
-- (6 ounces)
7 large eggs
3 cups heavy cream
2 cups whole milk
1 1/2 tablespoons dried sage
1 1/2 teaspoons dry mustard
1 teaspoon seasoned salt
Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch casserole with cooking spray.
Trim the rind from the Brie. (Place the cheese in the freezer for about 30 minutes before trimming to make it easier to work with.) Cut the cheese into 1/4-inch cubes set aside.
Cook the sausage in a large skillet set over medium high heat, breaking up any lumps with the back of a spoon, until browned throughout, about 6 minutes. Drain well.
Layer the bread in the bottom of the prepared casserole dish. Scatter the sausage, Brie, and Parmesan cheese over the bread.
In a large bowl, lightly whisk the eggs, then add the cream, milk, sage, dry mustard, and seasoned salt. Whisk to combine and pour evenly over the casserole. Bake for 50 minutes or until the egg mixture is set. Serve hot.
Note: The casserole can be assembled ahead the night before and kept in the refrigerator overnight. The next morning just pop it in the oven.
Makes 6 to 8 servings
Categories: Breakfast, Cheese, Eggs
Recipe typed for you by Judi Mae Phelps.
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