We love this one with the Brie
Brie-and-Sausage Breakfast Casserole
1 (8-ounce) round Brie
1 pound ground pork sausage
6 white 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 or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnishes: chopped green onions, shaved Parmesan cheese
Trim and discard rind from Brie. Cut cheese into cubes; set aside
Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well. Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13x9" 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 8 hours.
Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350 for 1 hour or until set. Garnish, if desired. Yield: 8-10 servings.
Notes: may substitute 2 cups (8 ounces) shredded Swiss cheese for Brie, if desired. I used Pepperidge Farms white or Publix Texas Toast or Firm Potato Bread.