Bayou Brunch Casserole

Name: Bayou Brunch Casserole
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 0.25 tsp Black Pepper; 3 tbsp Butter; 2 tsp Dijon Mustard; 10 whole Eggs; 0.5 loaf French Bread; 3 bunch Green Onion; 4 oz Hot Italian Pork Sausage; 0.5 cup Parmesan Cheese; 0.25 tsp Red Pepper Flakes; 1 lb Shredded Monterey Jack Cheese; 1 cup Sour Cream; 0.33 cup White Wine; 1.5 cups Whole Milk

Breakfast 🍳Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Low-Carb Sugar-Free Comfort-Food Anabolic Diet

Bayou Brunch Casserole layers toasted French bread with savory Italian sausage and a melty duo of Monterey Jack and Parmesan for a rich, comforting bite. A custard of eggs, milk, and a splash of white wine bakes into a tender, soufflé-like center, brightened by green onions and a hint of Dijon. It’s perfect for weekend gatherings or holiday mornings when you want something hearty and festive.

Prep30 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Place the sausage in a large skillet over medium-high heat. Cook and stir until it is evenly browned. Drain the grease and set aside.
2

Spread the bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with the melted butter, then sprinkle the cooked sausage over the top. Cover with the cheese.
3

Whisk the eggs, milk, white wine, green onions, and Dijon mustard together in a large bowl. Season with black pepper and red pepper flakes. Pour the egg mixture over the sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
4

Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
5

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
6

Remove from the oven and spread the sour cream over the top. Sprinkle with the Parmesan cheese. Return to the oven and bake until the cheese begins to brown slightly, about 10 minutes.