Thursday, December 27, 2012

Brie and Sausage Brunch Bake

Jacob made this for Christmas morning breakfast and it was delicious. He didn't use fennel seed and used 8 real eggs instead of 2 cups egg substitute.

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 (4 ounces) shredded part-skim mozzarella cheese
  • 3 green onions, sliced

Directions


  • 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 13-in. x 9-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 near 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. Yield: 12 servings.- From Taste of Home

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