The best breakfast casserole ever.

In Mike’s classroom, there is a hyperbole poster. The hyperbole poster explains what hyperbole is and how to avoid it. When a student says something like, “This is the worst day ever!” he tells them to go and read the hyperbole poster.

I love the hyperbole poster.

Now, I know that you are thinking that maybe I am using some hyperbole here. But I am here to tell you. This really is the best breakfast casserole ever. I made it for a shower for Alisa last weekend. It was kind of hilarious that I was given the task of making breakfast casserole since I don’t really like breakfast casserole. So I sent out some emails asking for help. Susan said, “There’s a totally amazing one with Brie and sausage,” and then sent me this link. In case you were skeptical, let me point out two things:

1. It’s a Southern Living recipe. Southern Living is not going to steer you wrong, y’all.

2. I don’t even like breakfast casserole, but Susan was right. It’s pretty much amazing.

I wish I had a picture of it to show you, but I don’t. You will just have to imagine the cheesy sausagey goodness. Or . . . make it for yourself.

Brie and Sausage Breakfast Casserole

Yield: 8 to 10 servings
* 1 (8-ounce) round Brie*
* 1 pound ground hot pork sausage
* 6 white sandwich bread slices
* 1 cup grated Parmesan cheese
* 7 large eggs, divided
* 3 cups whipping cream, divided
* 2 cups fat-free milk
* 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
* 1 teaspoon seasoned salt
* 1 teaspoon dry mustard
* Garnishes: chopped green onions, shaved Parmesan cheese

Trim rind from Brie, and discard; cut cheese into cubes, and set aside.

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.

Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350° for 1 hour or until casserole is set. Garnish, if desired.

* 2 cups (8 ounces) shredded Swiss cheese may be substituted for Brie.
Catherine O’Brien Sturgis, Winnetka, Illinois, Southern Living, NOVEMBER 2000

(It’s not only the best breakfast casserole ever, it’s possibly the most expensive one. But you get what you are paying for when it comes to breakfast casserole, I think. This one is worth it.)

This is perfect shower food. The only thing is that it has Brie, which is, of course, a soft cheese. Which pregnant women have been warned about. I have been told that since it’s baked, it’s fine for pregnant women. But you might not want to tell them that, because then you’d have to share.

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