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

Brie and Sausage Brunch Bake Recipe

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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
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


  • 1 pound bulk 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 large 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: 424 calories, 31g fat (17g saturated fat), 237mg cholesterol, 779mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 19g protein


  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

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Reviewed Apr. 6, 2015

"Easy to make and delicious !"

Reviewed Apr. 22, 2014

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

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!"

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."

Reviewed Jan. 9, 2012

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

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