Brie-and-Sausage Breakfast Casserole

Yield: 8 to 10 servings

Ingredients

• 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

Preparation

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.

* 2 cups (8 ounces) shredded Swiss cheese may be substituted.