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 send it out
into orbit!
Bayou Bend
Breakfast Casserole
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 13 x 9-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.
Note: 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!
