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Makeover Brie and Sausage Brunch Bake

Total Time

Prep: 30 min. + chilling Bake: 40 min. + standing

Makes

12 servings

The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! —Becky Hicks, Forest Lake, Minnesota
Makeover Brie and Sausage Brunch Bake Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 1 teaspoon fennel seed
  • 1-1/4 teaspoons pepper, divided
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 8 cups cubed day-old sourdough bread
  • 1/2 cup chopped roasted sweet red peppers
  • 6 ounces Brie cheese, rind removed and cubed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 cups egg substitute
  • 2 cups 2% milk
  • 1 tablespoon Dijon mustard
  • 1 cup shredded part-skim mozzarella cheese
  • 3 green onions, sliced

Directions

  1. In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain.
  2. Place bread cubes in a 13x9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
  4. Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts

1 piece: 260 calories, 11g fat (5g saturated fat), 55mg cholesterol, 545mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

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Reviews

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Average Rating:
  • cgisi
    Dec 12, 2012

    I've made this several times, and I always get rave reviews. I wouldn't change a thing!

  • keely27
    May 29, 2012

    Just as good as the original!