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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. —Becky Hicks, Forest Lake, Minnesota
This recipe is:
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Lighter version: Makeover Brie and Sausage Brunch Bake
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.
Originally published as Brie and Sausage Brunch Bake in Simple & Delicious December/January 2011, p67
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Dec. 28, 2012 by evrhaze
I already have a few tried & true egg & sausage bake recipes, but I wanted to try something different for Christmas breakfast. The Brie and sweet red peppers variation intrigued me, but I wasn't sure how well the change would go over with the rest of the family. However I needn't have worried, it was a hit and will be added into the rotation of tried and true recipes.
Reviewed on Jan. 09, 2012 by lindallang
So tasty! I made this for Christmas brunch and will make it again for next Christmas brunch too!
Reviewed on Jan. 07, 2012 by gramanpop
This recipe was very rich and very good. I did make a few changes: German beer sausage instead of Italian; half and half instead of heavy cream; French bread instead of sourdough; and goat cheese gouda instead of brie (didn't have any). I also halved the recipe, didn't soak it overnight, and used chopped leeks on top instead of green onions that also baked with the rest of the dish. I used tri-colored peppers and horseradish mustard, so I think this dish could have many variations and still be delicious!
Reviewed on Jan. 02, 2012 by perickson
I always make an egg bake for Christmas Day morning, for a family which includes those that a. hate mushrooms, b. can't take any "heat", so I've been searching for years for an egg bake worth making again. This is it! I used Jimmy Dean Maple Sausage in place of the spicy sausage, and used about half of the sweet peppers, otherwise per recipe, and it was a hit all around. My husband and I just finished the last of it for lunch today (Jan 2) and it's just as good reheated. It's going in the Christmas recipe file, for sure. BTW, had to buy a 2-lb round of Brie, so wrapped the rest in crescent roll dough and baked it for New Years Eve - wow!
Reviewed on Dec. 15, 2011 by vieux
Amazing. Make this as stated the first time then adjust and play with your food to your heart's content. Two suggestions:1. Don't remove the rind. It won't hurt you and is a waste of time and bloody good cheese.2. Ignore the Parmesan pointers about buying grated or shredded Parmesan. If you want the full and wonderful flavour of this dish buy a wedge of good Parm and grate it yourself. Just my thoughts.
Amazing. Make this as stated the first time then adjust and play with your food to your heart's content. Two suggestions:
1. Don't remove the rind. It won't hurt you and is a waste of time and bloody good cheese.
2. Ignore the Parmesan pointers about buying grated or shredded Parmesan. If you want the full and wonderful flavour of this dish buy a wedge of good Parm and grate it yourself. Just my thoughts.
Reviewed on Apr. 25, 2011 by stephbosco
Awesome.. I switched out the Sourdough bread for Potatoes o'brien.. Loved it.
Reviewed on Dec. 29, 2010 by Karli Gorsline
I made this for our Christmas Day brunch and thought it was wonderful! The sourdough bread gave it a nice flavor. I used chopped sausage links instead of bulk sausage and substituted half the whole eggs with egg whites. I also replaced the heavy whipping cream w/ skim milk to cut more calories. It still turned out amazing- I will use this recipe often, thanks for sharing!
Reviewed on Dec. 27, 2010 by KJ903
Truly Simple and Delicious!!! A huge hit at our Christmas Brunch.
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