Recipe 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!"
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Italian sausage, casings removed
1/2 (1 pound) loaf
day old French bread, broken into small pieces
shredded Monterey Jack cheese
1 1/2 cups
green onions, chopped
red pepper flakes
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
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
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".
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!!!
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!
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!
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.
Very good! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Brunch on the Bayou
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 358
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