Overnight Egg Sausage Casserole
12 servings
servings20 minutes
active time1 hour 20 minutes
total timeIngredients
1 pound breakfast sausage
8 ounces brie
6 slices day old bread
4 ounces parmesan cheese (1 cup shredded)
7 large eggs (divided)
3 cups heavy cream (divided)
2 cups milk
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon dry mustard
green onions (chopped)
Directions
Cook the sausage in a large skillet over medium-high heat until it is cooked through and no longer pink. Drain the grease.
Cut the bri into 1/2 inch cubes.
Lightly grease a 9 x 13 inch pan. Place the bread slices on the bottom of the pan.
Spread the sausage on top of the bread and add the brie and parmesan cheese.
Whisk together just 5 of the eggs with 2 cups of the cream and milk. Add thyme, salt and mustard.
Pour over the sausage mixture and cover with plastic wrap. Refrigerate overnight.
Preheat the oven to 350º.
Whisk together the remaining 2 eggs and 1 cup of cream and pour it over the chilled mixture. Bake for 1 hour or until the middle is set and the top is golden brown. Add chopped green onions to the top before serving.
Nutrition
Serving Size
-
Calories
480 kcal
Total Fat
43 g
Saturated Fat
23 g
Unsaturated Fat
16 g
Trans Fat
0.1 g
Cholesterol
220 mg
Sodium
772 mg
Total Carbohydrate
4 g
Dietary Fiber
0.1 g
Total Sugars
4 g
Protein
19 g
12 servings
servings20 minutes
active time1 hour 20 minutes
total time