Bayou Bend Breakfast Casserole
- 1/2 lbs French bread, cubed
- 3 Tbsp butter, melted
- 1 lbs Monterey Jack cheese, shredded
- 1/4 lbs salami, sliced
- 10 large eggs
- 1 1/2 cups milk
- 1/3 cup white wine
- 3 green onions, chopped
- 2 tsp brown mustard
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
In a greased 13 x 9-inch baking dish, spread French bread cubes and drizzle with butter. Sprinkle on cheese and salami.
In a medium bowl beat together eggs, milk, wine, green onions, mustard, pepper and red pepper flakes. Pour over casserole, cover, and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 325° F.
Bake, covered, for 1 hour. Uncover, spread sour cream on top, and sprinkle with Parmesan cheese. Bake, uncovered, an additional 10 minutes or until lightly browned.Servings: 10
Submitted by: Recipe Group Member
Print This Page