Buffet Breakfast Casserole
Source: Ginger ~~Tide & Thyme
1 large loaf day-old French bread, torn into pieces
6 TBL melted butter
1/2 lb chopped ham
3/4 lb shredded Swiss cheese
1/2 lb shredded Monterey Jack
16 eggs
3 cups milk
3/4 cup dry white wine
4 green onions, thinly sliced
1/2 tsp cayenne
1 1/2 TBL Dijon mustard
1 1/2 cups sour cream
3/4 cup Parmesan
Grease two 13x9x2" casserole dishes. Spread bread pieces in each pan & drizzle with butter. Sprinkle with ham, Swiss & Monterey Jack cheeses.
Mix eggs, milk, wine, green onions, mustard & pepper & beat until foamy. Pour half over each casserole & refrigerate several hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 325°, cover & bake 1 hour.
Remove from oven, spread with sour cream & sprinkle tops with Parmesan. Bake uncovered for an additional 10 minutes or until lightly browned.
(serves 20)