Brie, Sausage, and Sage Casserole
This recipe comes straight from Aunt Jo, and it’s the perfect make-ahead breakfast casserole for holiday mornings, brunches, and when family comes to town. It’s creamy and filling, and full of savory flavors.Check Out Where The Food Comes From Cookbook Review The Heirloomed Kitchen (With Recipes)Recipe excerpt from The Heirloomed Kitchen by Ashley Schoenith. Photography by Heidi Harris. Reprinted by permission of Gibbs Smith Books.
Equipment
- 9 X 13 inch baking dish
Ingredients
- 1 (8 ounce) round of Brie
- 1 pound ground hot pork sausage
- 6 slices white bread of choice
- 1 cup grated Parmesan cheese
- 7 large eggs
- 3 cups heavy cream, divided
- 2 cups fat-free milk
- 1 teaspoon dried rubbed sage
- 1 teaspoon seasoned salt
- 1 teaspoon dry mustard
- chopped green onions (optional), for garnish
Instructions
- Lightly grease a 9 x 13 inch baking dish.
- Trim and discard the rind from the Brie. Cut the cheese into 1-inch cubes and set aside.
- In a large skillet over medium heat, cook the sausage until crumbled and no longer pink, 8 to 10 minutes. Drain the grease from the sausage.
- Cut the crusts from the bread and place them evenly in the baking dish. Layer the bread slices on top and then add the cooked sausage, Brie, and Parmesan cheese.
- In a large bowl, whisk together 5 eggs, 2 cups heavy cream, and the milk, sage, seasoned salt, and mustard. Pour evenly over cheeses. Cover and chill for 8 hours.
- When ready to bake, preheat the oven to 350℉.
- In a medium bowl, whisk together the remaining 2 eggs and the remaining 1 cup heavy cream. Pour evenly over chilled mixture. Bake casserole for 50 minutes or until set and garnish with green onions if using.
Enjoy!
About the Author
Ashley Schoenith is a self-proclaimed old soul on a mission to keep family recipes and heirlooms around for future generations. From a young age, she always had an affinity for history, made-from-scratch cooking, a love of craftsmanship, a fondness for vintage details, and an obsession with preserving things from the past. Schoenith is a designer and entrepreneur of the brand Heirloomed, mom to Wyatt, Sawyer, and Waylon and wife to Shane. She was born and raised in the South as an eighth-generation Floridian who now resides in Atlanta, GA.
Ashley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. The recipes are slow-paced and packed with family memories taken from those splattered, hand written recipe cards passed down from mother to child to grandchild.