Recipe by highcotton
This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!
Top Review by jkmcd
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.
- 1 loaf French bread, sliced
- 3 tablespoons butter, plus
- more butter, for buttering dish
- 4 ounces swiss cheese, grated
- 4 ounces monterey jack cheese, grated
- 12 slices bacon, diced and fried until crisp
- 8 large eggs
- 1 1⁄3 cups milk
- 1⁄3 cup white wine
- 3 green onions
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne pepper (optional)
- 1 cup sour cream
- 1⁄2 cup freshly-grated parmesan cheese
Directions See How It's Made
- Grease bottom and sides of 9" x 13" glass casserole dish with butter.
- Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
- Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
- Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
- Top cheese layer evenly with cooked bacon bits.
- Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
- Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
- The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
- Preheat oven to 325 degrees.
- Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center.
- Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
- Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.