Brunch on the Bayou

Ingredients

• 4 ounces Italian sausage , casings removed
• 0.5 loaves day old French bread , 1 pound
• 3 tablespoons butter , melted
• 1 pound shredded Monterey Jack cheese
• 10 large eggs
• 1.5 cups whole milk
• 0.33 cups white wine
• 3 greens onions , chopped
• 2 teaspoons Dijon mustard
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 1 cup sour cream
• 0.5 cups Parmesan cheese

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

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