brie brunch casserole

Brie Brunch Casserole

• 6 slices potato bread, cubed
• 1 lb. sausage
• 1-2 green peppers, diced
• 1 cup mushrooms, diced
• 4 cups milk
• 1/2 cup flour
• 5 eggs 
• 2 T. sage
• 1 t. dried mustard
• 1 t. seasoned salt
• 1 cup grated Parmesan cheese
• 8 oz. Brie, trimmed of its rind
• 1 cup Grape Nuts cereal

Brown sausage in 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 9x13 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.