Ingredients

• 4 ounces Italian sausage , casings removed
• ½ , 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.

Nutrition per serving