Description
A hearty and creamy Sausage & Brie Breakfast Casserole combining savory ground hot pork sausage, rich Brie, Parmesan cheese, and a custard of eggs, cream, and milk. This comforting casserole is perfect for a make-ahead breakfast or brunch, requiring an overnight chill and a final bake until set and golden.
Ingredients
Scale
Main Ingredients
- 1 (8-oz) Brie round
- 1 (1-lb) roll ground hot pork sausage
- 6 slices white sandwich bread
- 1 cup grated Parmesan cheese
- 7 eggs, divided
- 3 cups heavy whipping cream, divided
- 2 cups milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp dry mustard
Instructions
- Prepare the Brie: Trim the rind from the Brie round, cut the cheese into cubes, and set aside for layering later.
- Cook the sausage: In a large skillet over medium heat, cook the ground hot pork sausage until it is no longer pink. Drain off any excess fat to avoid greasiness in the casserole.
- Assemble the base layer: Remove the crusts from the white bread slices and arrange the bread evenly in the bottom of a lightly greased 9×13-inch baking pan. Layer the cooked sausage over the bread, then sprinkle the Brie cubes and the grated Parmesan cheese evenly on top.
- Make the custard and refrigerate: In a large bowl, whisk together 5 of the eggs, 2 cups of heavy whipping cream, the 2 cups of milk, salt, black pepper, and dry mustard until well combined. Pour this mixture evenly over the layered ingredients in the pan. Cover the casserole tightly and refrigerate for 8 hours or overnight to allow the bread to soak up the custard.
- Preheat the oven: When ready to bake, preheat your oven to 350ºF (175ºC). Remove the casserole from the refrigerator and uncover it.
- Prepare the topping custard: Whisk together the remaining 2 eggs with 1 cup of heavy whipping cream. Pour this custard evenly over the chilled casserole for a rich, creamy finish.
- Bake: Place the casserole in the preheated oven and bake uncovered for 1 hour, or until the custard is fully set and the top is golden brown. The casserole should be firm to the touch and slightly puffed.
Notes
- You can substitute the white sandwich bread with brioche or challah for a richer flavor and texture.
- If you prefer a milder sausage, use mild pork sausage instead of hot.
- Allowing the casserole to chill overnight lets the bread absorb the custard fully, resulting in a creamier texture.
- This casserole can be assembled the night before, making it ideal for holiday or weekend breakfasts.
- For easier cutting and serving, let the casserole sit for 10 minutes after baking.
- Leftovers can be refrigerated and reheated in the oven or microwave.
