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

Brie and Sausage Brunch Bake Recipe

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Brie and Sausage Brunch Bake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2014

Took this to Easter Brunch and was asked to share by all 7 families

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!

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