MARCH 2004 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

BRIE & SAUSAGE STRATA

1 8oz pkg. whole brie
1 pound ground hot pork sausage
6 white sandwich bread slices, or 1 loaf day old french bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tsp dried rubbed sage or 1 tablespoon fresh, chopped sage
1 tsp seasoned salt
1 tsp dry mustard
  1. Trim and discard rind from brie, cut into cubes. Cook sausage in large skillet over medium high heats, stirring until it crumbles and is no longer pink, drain. Cut crusts from bread slices, and place crusts evenly in the bottom of a 9 x 13 baking dish, or 8 2-cup ramekins. Layer evenly with bread slices, sausage, brie and grated parmesan cheese.
  2. Whisk together 5 eggs, 2 cups of whipping cream and the next 4 ingredients and pour evenly over cheeses. Cover and chill 8 hours, or overnight.
  3. Preheat oven to 350º. Whisk together 2 remaining eggs and remaining 1 cup of whipping cream and pour over chilled mixture. Bake for 1 hour, or until set. Serve immediately.
Makes 8 servings

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