Brie Brunch Casserole

• 1 pound Sausage
• 1 whole Or 2 Green Peppers
• 1 cup Mushrooms, Diced
• 4 cups Milk (skim Is Okay)
• 1/2 cups Flour
• 2 Tablespoons Sage
• 1 teaspoon Ground Mustard
• 1 teaspoon Seasoned Salt
• 5 whole Eggs
• 6 slices Potato Bread
• 1 cup Grated Parmesan
• 8 ounces, weight Brie, Trimmed Of The Rind
• 1 cup Grape Nuts Cereal

1. Note: See the accompanying blog post for a picture tutorial.
2. Brown sausage in a skillet; remove to a separate dish. Saute green peppers and mushrooms in sausage drippings. Whisk together milk and flour and pour into skillet; bring to a boil and cook a few minutes until thickened. Add spices. In a separate bowl, whisk the eggs; add several tablespoons of milk mixture to temper the eggs. Pour the egg mixture into the skillet and mix well.
3. To assemble casserole, place bread cubes in the bottom of a greased 9x13 baking dish. Top with sausage, Parmesan, and cubes of brie. Pour milk mixture over the top. Cover and refrigerate for 8 hours or overnight. Before baking, top casserole with Grape Nuts cereal. Bake at 350 degrees for 1 hour or until set. Serves 12 (these are generous servings).
4. Nutrition (using skim milk and turkey sausage): 334 cal, 14g fat, 6g sat fat, 0g trans fat, 144mg cholesterol, 861mg sodium, 28g carbs, 2g fiber, 8g sugar, 23g protein, 20% vit. A, 20% vit. C, 34% calcium, 30% iron.

sausage, green peppers, mushrooms, milk, flour, sage, ground mustard, salt, eggs, bread, parmesan, weight, cereal

Taken from tastykitchen.com/recipes/breakfastbrunch/brie-brunch-casserole/ (may not work)