Breakfast casseroles are something you think about for holidays, brunches or funerals and they are perfect for those occasions, but they are also perfect to make on a Sunday afternoon to have in your fridge for the week ahead. I just cut out a piece, re-heat it in the microwave and serve it to the kids for a busy weekday breakfast-it makes breakfasts so easy, but still delicious and so much better than a bowl of cereal.
I have been making this casserole for YEARS! It is so good! It needs a little bit of planning, but it is worth it. If I am making this for the week ahead I will make it on Sunday morning and let it sit in the fridge all day then bake it Sunday night because I don’t have an hour on Monday morning to let it bake or rather I don’t want to get up an hour earlier to let this thing bake. But, if you have the time or get up early then make the casserole and let it sit in the fridge over night.
I will normally serve this with some fruit and bacon.
Wine and Cheese Breakfast Casserole
An easy breakfast casserole for overnight guests, pot luck brunch or make ahead weekday breakfast!
- 1/2 loaf french bread, cubed
- 3 Tablespoons butter, melted
- 1/4lb (half bag) Swiss cheese, shredded
- 1/4lb (half bag) Monterey Jack Cheese, shredded
- 7 slices deli ham, cut into strips
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup white wine (any will do)
- 3 green onions, minced
- 1 Tablespoon Dijon mustard or German mustard
- 1/4 teaspoon black pepper
- 1/8-1/4 teaspoon cayenne pepper
- 3/4 cup sour cream
- 1/2 cup Parmesan cheese, grated
Grease a 9"x13" baking dish. Place bread over bottom and drizzle with butter. Sprinkle with the Swiss cheese, Monterey Jack cheese and ham over the bread.
In a large bowl, whisk the eggs. To the eggs add milk, wine, green onions, mustard, black pepper and cayenne. Whisk well. Pour over the bread cheese mixture. Cover with foil and refrigerate for 6-24 hours.
When you are ready to bake- remove casserole from fridge. Preheat oven to 350 degrees. Bake 1 hour covered or until set. Uncover. Spread sour cream, over the top then sprinkle with Parmesan cheese. Bake uncovered an additional 10 minutes. Serve warm.
If you are making this in advance and planning on re-heating increase the amount of cheese and you are using by 1/4 cup.
I have a hard time finding shredded Swiss time a lot of times and in that case I will just buy sliced and cut into strips. It all melts the same.
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