I've made this brunch bake for holidays as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. —Becky Hicks, Forest Lake, Minnesota
Brie and Sausage Brunch Bake
Brie and Sausage Brunch Bake
Prep Time
30 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 1 pound bulk Italian sausage
- 1 small onion, chopped
- 8 cups cubed day-old sourdough bread
- 1/2 cup chopped roasted sweet red peppers
- 1/2 pound Brie cheese, rind removed, cubed
- 2/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 8 large eggs
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup shredded part-skim mozzarella cheese
- 3 green onions, sliced
Directions
- In a large skillet, cook and stir sausage and onion over medium heat until meat is no longer pink, 5-7 minutes; drain.
- Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses, and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes.
- Sprinkle with mozzarella cheese. Bake until cheese is melted, 4-6 minutes longer. Let stand 10 minutes before cutting. Sprinkle with green onions.
Nutrition Facts
1 piece: 451 calories, 34g fat (18g saturated fat), 217mg cholesterol, 843mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 19g protein.
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