Brie and Sausage Brunch Bake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. Ingredients:
1 pound johnsonville® mild ground 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 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:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
2. 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.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean.
4. 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.
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