Brunch on the Bayou Recipe

Name: Brunch on the Bayou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place sausage in a skillet over medium-high heat.
2
Cook, stirring constantly until evenly browned.
3
Drain grease, and set aside.
4
Spread bread pieces in the bottom of a 9x13 inch baking dish.
5
Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage.
6
Cover with shredded cheese.
7
In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
8
Season with black and red pepper.
9
Pour the egg mixture over everything in the baking dish.
10
Cover, and refrigerate 8 hours to overnight.
11
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
12
Preheat the oven to 325 degrees F (165 degrees C).
13
Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven.
14
Then uncover, and bake for an additional 30 minutes.
15
Remove from the oven, and spread sour cream over the top.
16
Sprinkle with Parmesan cheese.
17
Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

1146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Brunch on the Bayou falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunch on the Bayou

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