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Brie and Sausage Brunch Bake Recipe
Brie and Sausage Brunch Bake Recipe photo by Taste of Home

Brie and Sausage Brunch Bake Recipe

Read Reviews (9)
4.78 9
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + standing
MAKES: 12 servings

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

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.

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.
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.

Enjoy this recipe with a sparkling wine.

Reviews for Brie and Sausage Brunch Bake(9)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 13, 2014

I used box turkey stuffing instead of sourdough beard, and it turned out awesome! I suggest this recipe to anyone who loves a good breakfast!

MY REVIEW
Reviewed Dec. 28, 2012

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.

MY REVIEW
Reviewed Jan. 9, 2012

So tasty! I made this for Christmas brunch and will make it again for next Christmas brunch too!

MY REVIEW
Reviewed Jan. 7, 2012

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!

MY REVIEW
Reviewed Jan. 2, 2012

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!

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