Description
Brunch on the Bayou is a savory, comforting breakfast casserole featuring a hearty mix of Italian sausage, crusty French bread, and melted Monterey Jack cheese soaked in a flavorful egg custard. Enhanced with green onions, Dijon mustard, and a touch of spice, this dish is perfect for weekend brunches and can be prepared ahead of time for a hassle-free morning meal.
Ingredients
Scale
Meat
- 4 ounces Italian sausage, casings removed
Bread and Dairy
- ½ (1 pound) loaf day-old French bread, broken into small pieces
- 3 tablespoons butter, melted
- 1 pound shredded Monterey Jack cheese
- 1 cup sour cream
- ½ cup Parmesan cheese
- 1 ½ cups whole milk
Egg Mixture
- 10 large eggs
- â…“ cup apple juice
- 3 green onions, chopped
- 2 teaspoons Dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Cook Sausage: In a large skillet over medium-high heat, cook the Italian sausage until browned and cooked through. Drain excess grease and set the cooked sausage aside.
- Assemble Base: Spread the broken French bread pieces evenly in the bottom of a 9×13-inch baking dish. Drizzle the melted butter over the bread, then sprinkle the cooked sausage evenly on top. Cover the sausage layer with shredded Monterey Jack cheese.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, apple juice, chopped green onions, and Dijon mustard. Season the mixture with black pepper and red pepper flakes for an added kick.
- Combine and Refrigerate: Pour the egg mixture evenly over the layered bread, sausage, and cheese in the baking dish. Cover the dish and refrigerate for at least 8 hours or overnight to allow the bread to soak up the custard fully.
- Prepare for Baking: Remove the casserole from the refrigerator about 30 minutes before baking to let it come to room temperature. Preheat your oven to 325°F (165°C).
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes to gently cook the custard and melt the cheese.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes to brown the top and ensure the casserole is cooked through.
- Add Topping and Finish Baking: Remove the casserole from the oven. Spread the sour cream evenly over the top, then sprinkle with Parmesan cheese. Return to the oven and bake for an additional 10 minutes or until the cheese on top browns slightly.
Notes
- Using day-old French bread helps it absorb the custard better instead of getting soggy.
- For a spicier kick, increase red pepper flakes or add a dash of hot sauce to the egg mixture.
- The casserole can be assembled the night before, making it ideal for stress-free brunch hosting.
- Allowing the dish to come to room temperature before baking helps it cook more evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
