Description
With brie, Parmesan, sauteed onions and mushrooms, and a crunchy Grape Nuts topping, this is no ordinary breakfast casserole.
Ingredients
- 1 pound Sausage
- 1 whole Or 2 Green Peppers
- 1 cup Mushrooms, Diced
- 4 cups Milk (skim Is Okay)
- ½ 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
Preparation
Note: See the accompanying blog post for a picture tutorial.
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.
To assemble casserole, place bread cubes in the bottom of a greased 9×13 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).
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.
