Bed and breakfast inns are very popular in the areas surrounding Austin, Texas, which is known as the “Hill Country.” Around here, B&Bs are usually historic homes that have been in the innkeepers’ families for years. One of the best aspects of staying at a B&B is breakfast! The innkeeper traditionally gets up early and prepares a lovely morning spread for the guests. The richness of Brie, sausage, and egg reminds us of days well spent relaxing around a perfect breakfast with other guests at our favorite B&Bs.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole with cooking spray.
Step 2
Trim the rind from the Brie. (Place the cheese in the freezer for about 30 minutes before trimming to make it easier to work with.) Cut the cheese into 1/4-inch cubes; set aside.
Step 3
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. Drain well.
Step 4
Layer the bread in the bottom of the prepared casserole dish. Scatter the sausage, Brie, and Parmesan cheese over the bread.
Step 5
In a large bowl, lightly whisk the eggs, then add the cream, milk, sage, dry mustard, and seasoned salt. Whisk to combine and pour evenly over the casserole. Bake for 50 minutes, or until the egg mixture is set. Serve hot.
notes
Step 6
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.
Step 7
Great for freezing! See our Freezer Tips on pages 23–27.
