Hobbit’s Second Breakfast Casserole

A brunchy casserole is a holiday tradition with warm cider while gifts are shared. My kids insist that this is what a hobbit has for second breakfast as it can cook while the first breakfast is digesting. ┬áMy son is allergic to the rind from the Brie, so I freeze it and remove the rind (not emergency-room allergic, but unpleasant symptom allergic). ┬áBrie happens to be my husband’s favorite cheese so this lets us enjoy it without complications.

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Hobbit’s Second Breakfast Casserole

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Nutrition per portion

Ingredients
  • 1 8-oz wheel Brie cheese
  • 1 lb bulk pork breakfast sausage
  • 12 slices thin white bread
  • 1.5 c grated Parmesan cheese
  • 7 eggs
  • 3 c heavy cream
  • 2 c milk
  • 1.5 Tbsp dried sage
  • 1.5 tsp dry mustard
  • 1.5 tsp seasoned salt
Method
  1. Heat the oven to 350.
  2. Spray 13″ x 9″ pan with cooking spray
  3. Freeze Brie for 30 minutes, trim rind and cut into 1/4″ cubes
  4. Cook the sausage in a skillet on medium-high, breaking up lumps.
  5. Layer bread in the bottom of prepared pan.
  6. Scatter sausage, Brie and Parmesan over the bread.
  7. In a large bowl, lightly whisk eggs.
  8. Add cream, milk, sage, mustard and seasoned salt.
  9. Whisk to combine and pour evenly over the casserole.
  10. Bake 50 minutes or until the mixture is set. Serve hot.

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