Bayou Bend Breakfast Casserole
Salami and white wine set this breakfast strata apart from the rest. A creamy layer of sour cream and Parmesan cheese baked on at the end sends it into orbit!
1/2 pound French bread, cubed
3 tablespoons butter, melted
1 pound Monterey Jack cheese, shredded
1/4 pound salami, sliced
10 large eggs
1 1/2 cups milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons brown mustard
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup sour cream
1/2 cup freshly grated Parmesan cheese
- In a greased 13x9x2-inch baking dish, spread French bread cubes and drizzle with butter. Sprinkle on cheese and salami.
- In a medium bowl beat together eggs, milk, wine, green onions, mustard, pepper and red pepper flakes. Pour over casserole, cover, and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 325°F (160°C).
- Bake, covered, for 1 hour. Uncover, spread sour cream on top, and sprinkle with Parmesan cheese. Bake, uncovered, an additional 10 minutes or until lightly browned.
Makes 10 servings.
Tip: If calories are a concern, don't be shy about making a few substitutions. Cut back on some of the Monterey Jack cheese, use egg substitute in place of 4 to 6 of the eggs, and try low-fat sour cream at the end. But don't cut out all of the fat, or this yummy casserole won't bake properly and you'll have a gooey mess to serve.