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Brie and Sausage Brunch Bake

 Brie and Sausage Brunch Bake
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
12 ServingsPrep: 30 min. + chilling Bake: 50 min. + standing

Ingredients

  • 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 Eggland's Best 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

Directions

  • In a large skillet, cook sausage and onion over medium heat until
  • meat is no longer pink; drain.
  • 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.
  • Remove from the refrigerator 30 minutes before baking. Preheat oven

2 of 2

Brie and Sausage Brunch Bake (continued)

Directions (continued)

  • to 350°. Bake, uncovered, 45-50 minutes or until a knife
  • inserted near the center comes out clean.
  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.