Rock Cottage Gardens, A Bed & Breakfast Inn Eureka Springs, Arkansas Winner of a 2008 TripAdvisor's Travelers' Choice award, Rated #3 in the U.S. for Best Inns/B&Bs. Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Guest Cottage/Rates Area Information Guest Comments Our Favorite Recipes Reservation Request Form Weddings Special Packages   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

8 oz brie cheese
1 lb hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 Tbsp sage, chopped fresh or 1 teas dried
1 tsp seasoned salt
1 tsp dry mustard
Green onion, chopped for garnish

Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.

Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.

*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.

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Click-on these pages for more information:  | Introduction | Guest Cottage/Rates | Area Information | Guest Comments | Our Favorite Recipes | Reservation Request Form | Weddings | Special Packages |

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