You’ll love this make-ahead casserole for simple and tasty brunch-making that allows everything to bake while you nurse a mimosa with your guests! The day before, cook Italian sausage, then spread with torn hunks of French bread into your baking dish. Cover with melted butter and loads of Monterey Jack cheese, then a mixture of eggs, milk, white wine, Dijon mustard, green onions, black pepper and red pepper flakes. Cover and chill overnight. Bring to room temp while your oven preheats, then bake, cover with sour cream and Parmesan cheese and bake until beautifully browned. Get the recipe for Brunch on the Bayou.