Brunch on the Bayou Recipe

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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

—JoonOfArc

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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

—Jaja's daughter

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87 Ratings

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".

—DHayes

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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!!!

—COWBOYUP69

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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!

—Jules

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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!

—NIKKI99

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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.

—slfortson

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Jan 21, 2011

Very good! Thanks!

—ILuv2cook

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Nutrition

Calories
581 kcal
29%

Carbohydrates
21.7 g
7%

Cholesterol
355 mg
118%

Fat
40.2 g
62%

Fiber
0.9 g
3%

Protein
31.9 g
64%

Sodium
883 mg
35%

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

Nutritional Information

Brunch on the Bayou

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 581
Calories from Fat: 362

% Daily Value *
Total Fat 40.2g 62 %
Saturated Fat 22.2g 111 %
Cholesterol 355mg 118 %
Sodium 883mg 35 %
** Potassium 336mg 9 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 0.9g 3 %
Protein 31.9g 64 %
Sugars 4g
Vitamin A 25 %
Vitamin C 2 %
Calcium 79 %
Iron 29 %
** Thiamin 29 %
** Niacin 66 %
** Vitamin B6 14 %
** Magnesium 16 %
** Folate 51 %

* 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.