Bourbon Street Breakfast Bake Recipe

  • 1 pound Premio Tomato, Garlic and Rosemary Sausage, thawed, removed from casings
  • 1/2 cup chopped red onions
  • 1/4 cup chopped green bell peppers
  • 1/3 cup thinly sliced Green Onions
  • 1/3 cup Dry White Wine (or Chicken Broth)
  • 8 cups 1-inch cubed day-old bread (Jalapeno Cheese, French)
  • 2 1/2 cups milk
  • 1/4 cup melted unsalted butter
  • 8 large eggs, beaten with a fork
  • 1/2 pound grated pepper-jack (or other) cheese
  • 1/2 pound shredded monterey jack cheese (or other)
  • 3/4 teaspoon salt
  • freshly ground black pepper and cayenne pepper, to taste
  • 3/4 cup sour cream
  • 1/2 cup shredded parmesan-romano cheese
  • Heat oven to 325 Degrees F.
  • Heat a skillet over medium-high heat and sauté sausage until golden brown, and the fat is rendered, about 5 minutes.
  • Add the onions and peppers and cook until soft, about 3 minutes, stirring frequently.
  • Add the wine (or broth) and reduce slightly, stirring over high heat for about 1 minutes. Remove from heat.
  • Put the bread in a large mixing bowl.
  • Add the milk and cream and mix well.
  • Let sit 5 minutes.
  • Pour the melted butter into a 9x13-inch baking pan, and coat the bottom and sides evenly.
  • Pour any extra butter into the bread mixture.
  • Mix the sausage and bread mixtures and add the eggs grated jack and monterey cheeses, salt and peppers.
  • Quickly fold together.
  • Cover with foil and bake 1 hour.
  • Uncover and bake 15 minutes.
  • Remove the casserole from the oven and increase heat to 375 Degrees F.
  • Spread the sour cream evenly over the top and cover with the Parmesan-Romano cheeses.
  • Bake uncovered for 10-15 minutes or until casserole is lightly browned on top.
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