Brie & Sausage Breakfast Casserole (Treasure Trove #11) - cooking recipe

Ingredients

1 (8 ounce) brie cheese, round
1 lb pork sausage
6 slices white bread
1 cup parmesan cheese (grated)
7 large eggs (divided according to directions)
3 cups half-and-half cream (divided according to directions)
2 cups low-fat milk
1 tablespoon fresh sage (chopped, or 1 tsp dried sage)
1 teaspoon seasoning salt
1 teaspoon dry mustard

Preparation

Trim rind from Brie and discard.
Cut cheese into small cubes and set aside.
Cook sausage in a large skillet over med-high heat, stirring until it crumbles and is no longer pink; drain well.
Cut crusts from bread slices.
Place crusts evenly in the bottom of a lightly greased 13x9-inch baking dish.
Layer evenly with bread slices, sausage, Brie and Parmesan cheese.
Whisk together 5 eggs, 2 cups half-and-half, low-fat milk, sage, seasoning salt, and dry mustard.
Pour evenly over cheeses.
Cover and chill mixture for 8 hours.
In the morning, preheat oven to 350\u00b0F.
Whisk together remaining 2 eggs and 1 cup half-and-half.
Pour evenly over chilled mixture.
Bake for 1 hour or until casserole is set.