Brunch On The Bayou Recipe

Name: Brunch On The Bayou
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 1 pound mild Italian sausage; 1 (1 lb) loaf day-old French bread, cut into 1/2 inch cubes; 1/4 cup butter, melted; 2 cups shredded Monterey Jack cheese; 2 cups whole milk; 8 large eggs; 1/2 cup dry white wine; 1/4 cup chopped green onions; 1 tablespoon Dijon mustard; 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; 1 cup sour cream; 1/4 cup freshly grated Parmesan cheese

This incredible brunch casserole is a guaranteed crowd-pleaser! Prepare most of it the night before, then pop it in the oven for a stress-free, flavorful brunch that everyone will rave about. Savory sausage, cheesy goodness, and a creamy, tangy topping make this the perfect weekend treat. Impress your family and friends with this easy, make-ahead recipe!

Prep Time 30 mins

Cook Time 100 mins

Calories 707.4 kcal

Protein 68g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brunch On The Bayou

1 pound mild Italian sausage
1 (1 lb) loaf day-old French bread, cut into 1/2 inch cubes
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
2 cups whole milk
8 large eggs
1/2 cup dry white wine
1/4 cup chopped green onions
1 tablespoon Dijon mustard
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/4 cup freshly grated Parmesan cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Brunch On The Bayou? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Brunch On The Bayou

In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until evenly browned. Drain off any excess grease and set aside.
Preheat oven to 325°F (160°C).
Spread the cubed bread evenly in the bottom of a 9x13 inch baking dish.
Drizzle the melted butter over the bread, then sprinkle with the cooked sausage.
Top with the shredded cheddar cheese.
In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season generously with salt and pepper.
Pour the egg mixture evenly over the sausage and cheese layers in the baking dish.
Cover the baking dish tightly with plastic wrap and refrigerate overnight.
Remove the casserole from the refrigerator 30 minutes before baking to allow it to come to room temperature.
Cover the dish and bake for 30 minutes in the preheated oven.
Uncover the dish and bake for an additional 30 minutes, or until the casserole is set and the top is lightly golden.
Remove from the oven and spread the sour cream evenly over the top.
Sprinkle with the Parmesan cheese.
Return to the oven for 10 minutes, or until the cheese is melted and lightly browned.