Creamy Brioche and Egg Bake

• Meat

  • 8 oz Ground pork sausage with sage, cooked

• Produce

  • 1/4 cup Chives, Fresh
  • 2 tbsp Flat leaf parsley, fresh

• Refrigerated

  • 8 tsp Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Bread & Baked Goods

  • 3 cups Brioche

• Dairy

  • 1/4 cup Butter, unsalted
  • 3 cups Heavy cream

Found on myrecipes.com

Description

Directions

• 1. Preheat oven to 425°F. Toss together brioche cubes and melted butter in a large bowl. Spread in a single layer on a baking sheet. Bake in preheated oven until golden brown and crisp, about 5 minutes. Transfer toasted brioche cubes to an 11- x 7-inch baking dish, and stir in cooked sausage. Spread mixture in an even layer, and set aside. 2. Stir together heavy cream, chives, parsley, salt, and pepper in a medium saucepan. Bring to a simmer over medium-low, and cook 5 minutes. 3. Pour cream mixture evenly over brioche-and-sausage mixture. Break eggs, and slip, 1 at a time, into cream mixture. Do not stir. 4. Bake in preheated oven until whites are set and yolks are cooked to desired degree of doneness, 8 to 10 minutes. Serve immediately.