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|Brunch on the Bayou|
"This is an actually FANTASTIC brunch recipe. I typically serve it while circle of relatives is journeying for the holidays as the majority is ready the night before. Everyone loves it and ALWAYS needs the recipe!"
- 4 ounces Italian sausage, casings eliminated
- 1/2 (1 pound) loaf day vintage French bread, damaged into small pieces
- 3 tablespoons butter, melted
- 1 pound shredded Monterey Jack cheese
- 1 half of cups entire milk
- 10 eggs
- 1/three cup white wine
- three inexperienced onions, chopped
- 2 teaspoons Dijon mustard
- 1/four teaspoon black pepper
- 1/4 teaspoon pink pepper flakes
- 1 cup sour cream
- half cup Parmesan cheese
|Prep : 30M||Cook : 8M||Ready in : 9H40M|
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until flippantly browned. Drain grease, and set apart.
- Spread bread portions inside the backside of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle within the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and inexperienced onions. Season with black and red pepper. Pour the egg combination over the entirety in the baking dish. Cover, and refrigerate eight hours to overnight.
- Remove the dish from the refrigerator half-hour previous to baking to allow it to come to room temperature. Preheat the oven to 325 stages F (one hundred sixty five ranges C).
- Cover the dish with aluminum foil, and bake for 30 minutes inside the preheated oven. Then discover, and bake for an extra 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 till cheese is beginning to brown slightly.
- If I'm no longer serving youngsters, I like to double up at the pink pepper flakes and upload a few drops of hot pepper sauce as properly.
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