| |
| |
| Casserole |
|
| 12-16 oz |
|
round brie* or shredded swiss |
|
| 1 lb |
|
hot sausage |
|
| 16 |
|
white bread slices |
|
| 1 cup |
|
parmesan cheese |
|
| 7 |
|
large eggs divided |
|
| 3 cups |
|
whipping cream divided |
|
| 2 cups |
|
milk |
|
| 1 Tbs |
|
chopped sage or 1 tsp dried |
|
| 1 tsp |
|
seasoned salt |
|
| 1 tsp |
|
dry mustard |
|
| Garnish |
|
|
|
chopped green onions |
|
|
|
shaved parmesan or Romano cheese |
|
|
|
| |
| Cut cheese into cubes and set aside. Cook & drain sausage. Drain WELL. Remove crust from bread and place in bottom of lightly greased 13x9 baking dish, layer with sausage, cheese, bread until done. Whisk 5 eggs 2 cups cream, milk, sage, salt and mustard and pour over dish. Cover and chill 8 hours or over night. Next day Whisk 2 eggs 1 cup cream and pour over dish. Bake in 350° for 1 hour till set. Garnish. |
|
| |
| Yield: 8 to 10 servings |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|