Brunch on the Bayou
Description
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.
Ingredients
•
4 ounces Italian sausage, casings removed
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1/2 (1 pound) loaf day old French bread, broken into small pieces
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3 tablespoons butter, melted
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1 pound shredded Monterey Jack cheese
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10 eggs
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1 1/2 cups whole milk
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1/3 cup white wine
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3 green onions, chopped
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2 teaspoons Dijon mustard
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes
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1 cup sour cream
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1/2 cup Parmesan cheese
Directions
1
Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
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.
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.
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).
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.
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.