Bed and Breakfast Casserole

• Cooking spray
• 1 (8-ounce) round Brie cheese
• 1 pound ground hot pork sausage
• 12 slices thin white bread, crusts removed
• 1 1/2 cups grated Parmesan cheese (6 ounces)
• 7 large eggs
• 3 cups heavy cream
• 2 cups whole milk
• 1 1/2 tablespoons dried sage
• 1 1/2 teaspoons dry mustard
• 1 teaspoon seasoned salt

1. Preheat the oven to 350F.
2. Lightly coat a 9 x 13-inch casserole with cooking spray.
3. Trim the rind from the Brie.
4. (Place the cheese in the freezer for about 30 minutes before trimming to make it easier to work with.)
5. Cut the cheese into 1/4-inch cubes; set aside.
6. Cook the sausage in a large skillet set over medium-high heat, breaking up any lumps with the back of a spoon, until browned throughout, about 6 minutes.
7. Drain well.
8. Layer the bread in the bottom of the prepared casserole dish.
9. Scatter the sausage, Brie, and Parmesan cheese over the bread.
10. In a large bowl, lightly whisk the eggs, then add the cream, milk, sage, dry mustard, and seasoned salt.
11. Whisk to combine and pour evenly over the casserole.
12. Bake for 50 minutes, or until the egg mixture is set.
13. Serve hot.
14. This casserole can be made the night before and kept chilled in the fridge overnight, so all you have to do the next morning is pop it in the oven.
15. Great for freezing!
16. See our Freezer Tips on pages 2327.

cooking spray, cheese, sausage, thin white bread, parmesan cheese, eggs, heavy cream, milk, sage, mustard, salt

Taken from www.epicurious.com/recipes/food/views/bed-and-breakfast-casserole-378299 (may not work)