Sausage and Brie Cheese Casserole

Inns and Recipes

"Sausage and Brie Cheese Casserole"

Recipe from "Cranberry Manor Bed and Breakfast"

The sausage and brie egg casserole is a wonderful combination.  I thought the amount of heavy whipping cream might be a bit much but it was fine.  This dish is made up the night before and then topped off in the morning with a heavy cream and egg topping and then popped in the oven.  Its easy once you get the hang of it.   This dish is great with a side of hash brown and a side of our Baked Tomatoes.  The baked tomatoes compliment the casserole nicely. 

Prep Time: 25 minutes + cover and let it sit overnight at least 8 hours.

Cook Time: About 1 1/2 Hours

Resting Time: 20 Minutes (It’s very important to let this one rest to firm up.)  I always check the temp of the casserole with a thermometer to make sure it is safe to serve at 165 degrees)

Serves: 10


1 lb of Jimmy Dean Hot Sausage (or Regular if you prefer)

6 Slices of white sandwich bread (crust removed)

1 Cup of Shredded Parmesan

1 – 8 oz Brie Round (Rind Removed)

7 Eggs (2 Eggs Reserved for Topping)

3 Cups of Whipping Cream (1 Cup Reserved for Topping)

2 Cups of a low fat milk (I use 2%)

¼ Tsp Salt

¼ Tsp Black Pepper

1 Tsp Dry Mustard



No Preheat at this time since this is made the night before and placed in the refrigerator.

Cook Sausage thoroughly and browned.  Drain

Grease 9 x 13 glass dish with Crisco or Cooking Spray.  Place the slices of bread (crust removed) across the bottom of the dish so the bottom is covered.  Place cooked sausage on top of bread and spread evenly.  Top sausage with cubed 8 ozs of Brie Cheese (rind removed), and 1 cup of shredded parmesan cheese.

In a mixing bowl, beat together 5 eggs, 2 cups of whipping cream, 2 cups of low fat milk,  ¼ tsp Salt, ¼ tsp Black Pepper, and 1 Tsp Dry Mustard.   Pour evenly overs cheeses. Cover casserole dish and refrigerate overnight.


For the topping I make this the night before.  It gets poured over the casserole the next AM.  I mix this and place it in a small mason jar.  The morning of I give it a could shake and then pour it over the casserole.

Mix together 2 remaining eggs and 1 Cup of heavy cream and place in container. Let it sit overnight.

In the AM – Breakfast Day:

Sit the casserole out and preheat the oven to 350 degrees.

Top the casserole with the heavy cream and egg topping.

Bake uncovered at 350 for about 1 1/2 hours or until lightly firm in middle.  I use a kitchen digital thermometer to check for doneness in the middle.  Should read 165 degrees.  If top beings to brown on top you can cover loosely with foil till casserole is done.  Watch that the bottom doesn’t burn.

When done let it rest for at least 20 minutes.  The casserole will sink some and firm up as it cools which is normal this is what we want.  Slice and serve and enjoy!