Best 3 Brie And Sausage Brunch Bake Recipes

Are you looking for a delectable dish to tantalize your taste buds during your weekend brunch gatherings? Look no further than the Brie and Sausage Brunch Bake, a culinary masterpiece that combines the rich, creamy texture of melted brie cheese with the savory goodness of succulent sausages. This mouthwatering casserole is not only easy to prepare but also boasts a harmonious blend of flavors that will leave you and your brunch companions craving more.

Here are our top 3 tried and tested recipes!

BRIE AND SAUSAGE BRUNCH BAKE

Brie and Sausage Brunch Bake image

I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
1 small onion, chopped
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
1/2 pound Brie cheese, rind removed, cubed
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
8 large eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain., Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts :

MAKEOVER BRIE AND SAUSAGE BRUNCH BAKE

Makeover Brie and Sausage Brunch Bake image

The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 pound lean ground turkey
1 small onion, chopped
1 teaspoon fennel seed
1-1/4 teaspoons pepper, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
6 ounces Brie cheese, rind removed and cubed
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 cups egg substitute
2 cups 2% milk
1 tablespoon Dijon mustard
1 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain., Place bread cubes in a 13x9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts : Calories 260 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 545mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

BRIE AND SAUSAGE BRUNCH BAKE

Brie and Sausage Brunch Bake image

Great for Sunday Brunch! This savory egg bake is assembled the night before for an easy and oh so good breakfast the next morning. This recipe comes from Showcase Minnesota, a local program.

Provided by Heart N Soul

Categories Breakfast

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces brie cheese, rind removed, cubed
1 lb bulk Italian sausage
1/2 cup chopped onion
6 slices firm textured white bread, cubed
1/2 cup chopped roasted red pepper
2 tablespoons minced fresh basil
1 cup freshly grated parmesan cheese
8 large eggs
2 cups whipping cream
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup sliced green onion

Steps:

In a large skillet over medium-high heat, cook sausage, stirring until it crumbles, about 5 minutes.
Add onions and cook 5 minutes more or until sausages is no longer pink and onions are soft; drain well. Set aside.
Place bread cubes evenly in bottom of a lightly greased 9x13 inch baking dish.
Layer sausage, red pepper, basil, brie and Parmesan cheese.
Whisk together the eggs, cream, mustard, salt and pepper. Pour evenly over the cheese.
Cover and chill overnight.
Preheat oven to 350 degrees.
Bake uncovered for 45 minutes. Remove from oven and sprinkle with mozzarella cheese.
Return to oven for 10-12 minutes or until cheese is melted and casserole is set.
Remove from oven and let sit for 10 minutes. Sprinkle with green onions and cut into squares.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh sausage, ripe vegetables, and a good quality brie cheese.
If you don't have a baking dish, you can use a large skillet instead.
Be careful not to overcook the eggs. They should be cooked through but still slightly runny in the center.
Serve the bake immediately with your favorite sides, such as toast, fruit, or hash browns.

Conclusion:

This brie and sausage brunch bake is an easy and delicious recipe that is perfect for a special occasion or a lazy weekend morning. With its combination of savory sausage, creamy brie, and fluffy eggs, this dish is sure to please everyone at the table.