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Brunch on the Bayou

SUBMITTED BY: SBASSETT4473

"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!"
RECIPE RATING:
The reviewer gave this recipe 69 stars. This recipe average a 4.5 star rating.
Read Reviews (63)
PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 ounces Italian sausage, casings removed
  • 1/2 (1 pound) loaf day old French bread, broken into small pieces
  • 3 tablespoons butter, melted
  • 1 pound shredded Monterey Jack cheese
  • 1 1/2 cups whole milk
  • 10 eggs
  • 1/3 cup white wine
  • 3 green onions, chopped
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup sour cream
  • 1/2 cup Parmesan cheese

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 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, 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.

FOOTNOTE

  • 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2004 by COWBOYUP69
In a word...OUTSTANDING!!! As the man of the house I do virtually all the cooking. I can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2006 by JoonOfArc
Delicious! I used half pepperjack and half monterey jack. And you definitely need more than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2005 by DHayes
Great dish, went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by Jules
Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. :) I did... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2006 by Jaja's daughter
I thought it was too rich and a few too many flavors going on with the wine, sour cream &... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by LPHILLIPS9
..I don't get it! Mine turned out really bad..:( I used bacon rather than italian sausage and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by 'Tubey'
I am thrilled to have a new and different egg bake recipe such as this one. I just served it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by aimless
This was very tasty and it was different than the usual breakfast casserole. The white wine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2006 by harpchat
This was the HIT of our New Year's Day Brunch. Several people asked for the recipe. I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by PAMELA6