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Brunch on the Bayou

Rated as 4.56 out of 5 Stars

"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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9 h 40 m servings 576
Original recipe yields 8 servings


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  1. Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
  2. 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.
  3. 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).
  4. 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

Per Serving: 576 calories; 39.8 21.6 31.4 322 863 Full nutrition

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  1. 107 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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Least positive

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

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 "butte...

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 compan...

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 ...

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 w...

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 ...

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...

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. ...

Very good! Thanks!