I made this recipe for a baby shower. I made two 9 X 13 for 21 guests and had 1/2 a pan left over. Everybody loved it. "Elegant" is the right descriptive word for it - as far as egg bakes go, anyway. The wine, mustard, French bread, swiss and parmesan cheese and green onions are what I believe set it apart. I followed the recipe exactly. Next time I make it I will reduce the sour cream by half.
I used this recipe for my family for a Christmas brunch this year and they all insist that I make it next year. I made it exactly as it appears here, but see that it would be possible to substitute low fat ingredients, or to make it suitable for vegetarians by omitting the bacon and adding mushrooms or any suitable vegetables.
I have made many variations of the brunch casserole over the years, and this is by far my most favorite!! I made 14 of them for a wedding brunch (some with egg substitute) and all of them with low fat turkey sausage instead of bacon, and light sour cream. They were sensational!! The guest thought so, too!