This brunch on the bayou is made with French bread, Italian sausage, two kinds of cheese, and white wine for a tasty make-ahead breakfast casserole.
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
664 Calories
Recipe Instructions
Step 1
Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
Step 2
Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
Step 3
Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
Step 4
Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Step 5
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
Step 6
Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.
Ingredients
1 cup sour cream
3 tablespoons butter, melted
3 green onions, chopped
10 eggs
2 teaspoons Dijon mustard
1 pound shredded Monterey Jack cheese
4 ounces Italian sausage, casings removed
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes
0.33333334326744 cup white wine
1.5 cups whole milk
0.5 cup Parmesan cheese
0.5 (1 pound) loaf day old French bread, broken into small pieces
