A delightful breakfast casserole combining the rich flavors of brie, sausage, and a creamy egg mixture for a perfect morning treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the sausage in a skillet over medium heat until browned and crumbled. Drain any excess fat.
Use a wooden spoon to break up the sausage for even cooking.
Trim the rind off the brie and cut it into small cubes.
Chill the brie slightly for easier cutting.
Cut the crusts off the bread slices and arrange the crusts in the bottom of a greased baking dish.
Save the crusts for making breadcrumbs later.
Layer the bread slices, cooked sausage, brie cubes, and grated parmesan cheese evenly in the dish.
Ensure even layering for consistent flavor in every bite.
In a mixing bowl, whisk together 5 eggs, 2 cups of half-and-half, milk, sage, seasoning salt, and dry mustard.
Whisk thoroughly to combine all ingredients evenly.
Pour the egg mixture evenly over the layered ingredients in the dish.
Pour slowly to ensure the mixture is evenly distributed.
Cover the dish and refrigerate for at least 8 hours or overnight.
Chilling allows the bread to soak up the egg mixture for a custardy texture.
Whisk together the remaining 2 eggs and 1/2 cup of half-and-half. Pour over the chilled casserole.
This step adds a creamy top layer to the casserole.
Bake the casserole in the preheated oven for 1 hour or until set and golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for 10 minutes before serving. Enjoy!
Cooling helps the casserole set and makes it easier to slice.
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