Brie and Sausage Brunch Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 small onion chopped
- 1 tablespoon dijon mustard
- 1 teaspoon pepper
- 8 large eggs
- 2 cups heavy whipping cream
- 1 pound bulk italian sausage
- 2/3 cup grated parmesan cheese
- 3 green onions sliced
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup chopped roasted sweet red peppers
- 8 cups cubed day-old sourdough bread
- 1/2 pound brie cheese rind removed, cubed
- Carbohydrate 2.66347513652353 g
- Cholesterol 359.471643297559 mg
- Fat 31.9604866947703 g
- Fiber 0.325115121380018 g
- Protein 19.3920686678984 g
- Saturated Fat 14.7116880676966 g
- Serving Size 1 1 serving (160g)
- Sodium 553.310316120616 mg
- Sugar 2.33836001514351 g
- Trans Fat 2.45702454911318 g
- Calories 376 calories
Directions In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; 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 350degrees. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings. Originally published as Brie and Sausage Brunch Bake in Simple & Delicious December/January 2011, p67 Nutritional Facts 1 piece equals 424 calories, 31 g fat (17 g saturated fat), 237 mg cholesterol, 779 mg sodium, 17 g carbohydrate, 1 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
