Brunch on the Bayou

Brunch on the Bayou

85
SBASSETT4473 0

"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

9 h 40 m servings 576 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 322 mg
  • 107%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

85
  1. 96 Ratings

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Most helpful positive review

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

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

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

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 compan...

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 "butte...

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 w...

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 ...

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 ...

Very good! Thanks!

This was very tasty and it was different than the usual breakfast casserole. The white wine gives it a great taste. Very easy to make, I used turkey sausage and 1/2 pepperjack cheese, 1/2 medium...

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