Brie and Sausage Casserole.

If you're having house guests this holiday then this recipe is for you. It comes from my Aunt Jo and was a tradition for her to make on holiday mornings like Thanksgiving or Christmas. It's so perfect for guests because you can make it ahead of time, since it has to refrigerate overnight. Really all you’re doing the morning-of is popping it in the oven -- perfect for the hustle + bustle of the holiday

brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed

BRIE AND SAUSAGE CASSEROLE

  • 1 8oz round brie
  • 1lb ground hot pork sausage
  • 6 bread slices
  • 1 cup grated parmesan
  • 7 large eggs - divided
  • 3 cups whipping cream
  • 2 cups fat free milk
  • 1 tsp dried rubbed sage
  • 1 tsp seasoned salt
  • 1 tsp dry mustard
  • Garnish: chopped green onions

First, trim and discard rind on brie. Cut cheese into cubes – set aside. Cook sausage until crumbled & no longer pink and drain.
Cut crusts from bread and place crusts evenly in lightly greased 13x9 baking dish. Layer evenly with bread slices, sausage, brie and grated parmesan. Whisk together 5 eggs, 2 cups whipping cream & next 4 ingredients. Pour evenly over cheeses. Cover and chill 8 hours. Whisk together 2 eggs and 1 cup whipping cream. Pour evenly over chilled mixture. Bake 350 for 50 minutes or until set. enjoy!

brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed
brie and sausage casserole / heirloomed

My Aunt Jo would always use Bradleys Country Sausage from my hometown of Tallahassee, FL but since I’m not much of a meat eater I alter it to turkey sausage or just leave it out completely. I also like to use a super hearty, crusty bread that’s been left out a day. I just love the way the brie and sage compliment each other here. This recipe is packed full full of flavor and such an easy and filling breakfast! 

brie and sausage casserole / heirloomed

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beauty in brie.

Brie is one of my all-time favorite cheeses {what cheese is not though, truly ...} I adore how versatile it is, to be used on a moments whim, able to accomplish both savory and sweet feats with equal ease. On a rustic bread, in a sweet baked puff pastry, or divinely drizzled with honey + figs (I have made it the Sweet Paul way countless times now!).  I launched two new apron styles into the IceMilk Aprons "Heritage Collection" this Summer, one of which was inspired by this lovely cheese. I call it beauty in brie.

When decided what to add to the collection, I went back to the small stock of handsewn samples I have from when Grandma was making all of our aprons by hand. I had forgotten we had every played with this colorway and when I came across it I was instantly in love all over again.  I am surprised it didn't make it's way into the first collection, but for good reason at the time I suppose. The black and oatmeal combination has been a popular one for us to date, and I know the waist apron version will be a welcomed addition that I am so thrilled to add.

The beauty in brie apron was inspired by my Aunt Joanne and her amazing {note: amazing} egg & brie casserole. Since I first had it many years ago, it has grown to become a staple for nearly every brunch I host or attend with a dish in hand. The simplicity and heartiness of the traditional egg casserole, paired with the lavishness of the brie certainly brings about a raised eyebrow or two when you do the big reveal. But I have yet to find someone who doesn't just adore every bite of this tasty treat.

I have included the original recipe from Aunt Jo below for you to make all your very own. Do note, I personally leave out the sausage as I'm not a pork eater, however I imagine it is simply divine with it in there too. But leaving it out, you surely won't miss a beat!

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Aunt Joanne's Brie & Egg Casserole

Ingredients:

  • 1 - 8 oz round of brie
  • 1 - lb. ground hot pork sausage (check out the sausage from Bradley's Country Store in Tallahassee!)
  • 6 - slices white bread
  • 1 - cup grated Parmesan cheese
  • 7 - large eggs (divided)
  • 3 - cups whipping cream
  • 2 - cups fat free milk
  • 1 - tsp dried rubbed sage
  • 1 - tsp salt
  • 1 - tsp dry mustard

Directions:

  • Trim & discard the rim on brie, cut into cubes and set aside.
  • Cook sausage until crumbled and no longer pink. Drain.
  • Place slices of bread evenly in greased 13x9 pan.
  • Layer on sausage, brie & grated Parmesan cheese.
  • Whisk together 5 eggs, 2 cups whipping cream & next 4 ingredients above.
  • Pour mixture evenly over cheeses.
  • Cover and chill 8 hours.
  • Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled mixture.
  • Bake at 350 degrees for 50 minutes or until set.
  • Serve & enjoy!

: image love:  IceMilk Aprons / the chubbette / sweet paul :