This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.

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  • Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.

  • Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).

  • Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Cook's Note:

If I'm not serving kids, I like to double up on the red pepper flakes and add a few drops of hot pepper sauce as well.

Nutrition Facts

576 calories; 39.8 g total fat; 322 mg cholesterol; 863 mg sodium. 21.6 g carbohydrates; 31.4 g protein; Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2006
Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that perfection! I gave out the recipe all morning Read More
(27)

Most helpful critical review

Rating: 1 stars
07/05/2006
I thought it was too rich and a few too many flavors going on with the wine sour cream & italian sausage. I won't bother making it again Read More
(5)
107 Ratings
  • 5 star values: 75
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/29/2006
Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that perfection! I gave out the recipe all morning Read More
(27)
Rating: 5 stars
03/29/2006
Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that perfection! I gave out the recipe all morning Read More
(27)
Rating: 5 stars
12/30/2005
Great dish went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean Italian Sauage and used ground red pepper instead of the flakes. As my husband would say "This is company quality". Read More
(17)
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Rating: 5 stars
04/08/2008
Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that.:) I did make some changes using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews! Read More
(17)
Rating: 5 stars
02/25/2004
In a word...OUTSTANDING!!! As the man of the house I do virtually all the cooking. I can tell you that this is one of the easiest recipes to fix and the results were just incredible. There were only two small pieces left from the 8 serving dish. I have already emailed this to everyone I know. Thank you so very much for a tasty dish that even a man can't mess it up!!! Read More
(11)
Rating: 5 stars
10/31/2012
I think the title of being a "bayou" style dish is a little inappropriate given the chosen ingredients but that being said it tasted really good. Because I was wanting a Cajun kick I bought a 4 pack of Louisiana style Cajun sausages. Several reviewers suggested that it didn't have nearly enough sausage in it so I just chopped up all 4 sausages and I thought it was the perfect amount. I also really liked the subtle wine flavor which is unique for a breakfast casserole (I just used the cheapest Chardonnay I could find). My only suggestion is that I think the Monterey cheese could be cut down from 4 cups to 3 cups. Overall I thought it was a unique great idea and I will definitely make it again. Read More
(11)
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Rating: 4 stars
12/30/2007
This was a good dish to make for a brunch. However I made some changes that I think really improved it. First of all there's not enough sausage in the original recipe. I doubled it and it was just enough where you could at least taste it. Second it calls for a lb. of cheese. For me that is way too much. I cut that in half and used one package (8 oz) of cheese which worked fine. That way you can taste the rest of this instead of just the cheese. Third i didn't have green onions so I chopped up one onion and sauteed it in a pan THEN added it. It was delicious and you could taste that buttery soft onion in there... I would make this again but not as the original recipe states. The bread soaking in the egg overnight made it delicious though and it is worth a pop in the oven! Read More
(9)
Rating: 5 stars
01/17/2007
This was very tasty and it was different than the usual breakfast casserole. The white wine gives it a great taste. Very easy to make I used turkey sausage and 1/2 pepperjack cheese 1/2 medium chedder. I do not think I used as much cheese as it calls for though. I will definately make this my number one breakfast recipe. Read More
(7)
Rating: 5 stars
07/30/2004
This is SO similar to something I make called "Three Cheese Breakfast Bake." Mine has 1/2 # sharp cheddar and 1/2 # swiss instead of the Monteray Jack and cubed ham in place of the sausage. We prefer fresh chive to red pepper. Go ahead and experiment! It's a great recipe! Read More
(6)
Rating: 3 stars
10/25/2005
..I don't get it! Mine turned out really bad..:( I used bacon rather than italian sausage and did not have any white wine on hand. The bread made it a little tough and the addition of sour cream and parmesan at the end did not help. The kids did not care for it at all. I'm not sure what I did wrong... Read More
(5)
Rating: 1 stars
07/05/2006
I thought it was too rich and a few too many flavors going on with the wine sour cream & italian sausage. I won't bother making it again Read More
(5)