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Brunch on the Bayou
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
585 minutes
Bayou Brunch Casserole: French bread, Italian sausage, 2 cheeses, and white wine combine for a flavorful make-ahead breakfast.
Ingredients:
  • 4 ounces Italian sausage, casings removed
  • 0.5 (1 pound) loaf day old French bread, broken into small pieces
  • 3 tablespoons butter, melted
  • 1 pound shredded Monterey Jack cheese
  • 10 eggs
  • 1.5 cups whole milk
  • 0.33333334326744 cup white wine
  • 3 green onions, chopped
  • 2 teaspoons Dijon mustard
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes
  • 1 cup sour cream
  • 0.5 cup Parmesan cheese
Instructions:
  • In a large skillet over medium-high heat, brown the sausage, stirring occasionally. Remove from heat, drain excess grease, and set aside.
  • Start by arranging bread pieces on the bottom of a 9x13-inch baking dish. Next, generously drizzle melted butter over the bread, then evenly distribute the cooked sausage on top. Finish by covering the dish with a layer of cheese.
  • In a large bowl, combine eggs, milk, white wine, green onions, and Dijon mustard. Season with black pepper and red pepper flakes. Pour the mixture over the sausage in the baking dish and refrigerate for 8 hours to overnight, covered.
  • Allow the dish to sit at room temperature for 30 minutes to bring it to temperature. Preheat the oven to 325°F (165°C).
  • Cover the dish snugly with shiny aluminum foil to lock in flavors. Bake in the preheated oven for 30 minutes. Unveil the dish and allow it to bake uncovered for an additional 30 minutes, letting the aromas tantalize your senses.
  • Once done in the oven, generously spread sour cream on top, then sprinkle with Parmesan cheese. Bake for another 10 minutes until the cheese turns a light golden brown.

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