Brunch on the Bayou Recipe - Allrecipes.com
Brunch on the Bayou Recipe
  • READY IN 9+ hrs

Brunch on the Bayou

Recipe by  

"This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    9 hrs 40 mins

Directions

  1. Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
  2. Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
  3. Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
  4. Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
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Footnotes

  • Cook's Note:
  • If I'm not serving kids, I like to double up on the red pepper flakes and add a few drops of hot pepper sauce as well.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2006

Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that, perfection! I gave out the recipe all morning

 
Most Helpful Critical Review
Jul 05, 2006

I thought it was too rich and a few too many flavors going on with the wine, sour cream & italian sausage. I won't bother making it again

 
Dec 30, 2005

Great dish, went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean Italian Sauage and used ground red pepper instead of the flakes. As my husband would say "This is company quality".

 
Apr 08, 2008

Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. :) I did make some changes, using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T + 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour, removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews!

 
Feb 25, 2004

In a word...OUTSTANDING!!! As the man of the house I do virtually all the cooking. I can tell you that this is one of the easiest recipes to fix, and the results were just incredible. There were only two small pieces left from the 8 serving dish. I have already emailed this to everyone I know. Thank you so very much for a tasty dish that even a man can't mess it up!!!

 
Dec 30, 2007

This was a good dish to make for a brunch. However, I made some changes that I think really improved it. First of all, there's not enough sausage in the original recipe. I doubled it, and it was just enough where you could at least taste it. Second, it calls for a lb. of cheese. For me, that is way too much. I cut that in half and used one package (8 oz) of cheese which worked fine. That way you can taste the rest of this instead of just the cheese. Third, i didn't have green onions so I chopped up one onion and sauteed it in a pan THEN added it. It was delicious and you could taste that buttery soft onion in there... I would make this again, but not as the original recipe states. The bread soaking in the egg overnight made it delicious though and it is worth a pop in the oven!

 
Oct 30, 2012

I think the title of being a "bayou" style dish is a little inappropriate given the chosen ingredients, but that being said, it tasted really good. Because I was wanting a Cajun kick, I bought a 4 pack of Louisiana style Cajun sausages. Several reviewers suggested that it didn't have nearly enough sausage in it, so I just chopped up all 4 sausages and I thought it was the perfect amount. I also really liked the subtle wine flavor, which is unique for a breakfast casserole (I just used the cheapest Chardonnay I could find). My only suggestion is that I think the Monterey cheese could be cut down from 4 cups to 3 cups. Overall, I thought it was a unique, great idea, and I will definitely make it again.

 
Jan 21, 2011

Very good! Thanks!

 

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Nutrition

  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 353 mg
  • 118%
  • Fat
  • 39.8 g
  • 61%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 863 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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