An easy breakfast casserole for overnight guests, pot luck brunch or make ahead weekday breakfast!
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.