Ingredients
8
8 servings
- •4 ounces Italian sausage, casings removed
- •0.5 (1 pound) loaf day old French bread, broken into small pieces
- •3 tablespoons butter, melted
- •1 pound shredded Monterey Jack cheese
- •10 eggs
- •1.5 cups whole milk
- •0.33333334326744 cup white wine
- •3 green onions, chopped
- •2 teaspoons Dijon mustard
- •0.25 teaspoon black pepper
- •0.25 teaspoon red pepper flakes
- •1 cup sour cream
- •0.5 cup Parmesan cheese
Instructions
- Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
- Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
- Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
- Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
- Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 664
- Carbohydrate: 36g
- Fat: 42g
- Fiber: 1g
- Protein: 35g
- Sugar: 7g
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