I've made this brunch bake for holidays as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. —Becky Hicks, Forest Lake, Minnesota
Brie and Sausage Brunch Bake
Ingredients
- 1 pound bulk Italian sausage
- 1 small onion, chopped
- 8 cups cubed day-old sourdough bread
- 1/2 cup chopped roasted sweet red peppers
- 1/2 pound Brie cheese, rind removed, cubed
- 2/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 8 large eggs
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup shredded part-skim mozzarella cheese
- 3 green onions, sliced
Directions
- In a large skillet, cook and stir sausage and onion over medium heat, crumbling sausage, until meat is no longer pink, 5-7 minutes; drain.
- Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses, and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes.
- Sprinkle with mozzarella cheese. Bake until cheese is melted, 4-6 minutes longer. Let stand 10 minutes before cutting. Sprinkle with green onions.
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