This stand alone breakfast dish is an upgrade from the usual breakfast casserole. Baking eggs in brioche and heavy cream allows for perfectly set, soft, and runny eggs. Fresh herbs and rich egg and meaty sausage flavors round out this bake and give it irresistable texture. Ask for brioche at your local grocery store or bakery and they are sure to have it.
Total Time: 35 Mins
Yield: Serves 6 (serving size: 1 cup)
3 cups cubed brioche (about 3 1/2 oz.)
1/4 cup unsalted butter, melted
8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup)
3 cups heavy cream
1/4 cup thinly sliced fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 large eggs
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