BRUNCH ON THE BAYOU
This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!
Provided by SBASSETT4473
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
- Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
- Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Nutrition Facts : Calories 575.9 calories, Carbohydrate 21.6 g, Cholesterol 321.6 mg, Fat 39.8 g, Fiber 0.9 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 863.2 mg, Sugar 4 g
BRUNCH ON THE BAYOU
FANTASTIC brunch dish I found on the Internet. Everyone loves it and ALWAYS wants the recipe! Most of it is prepared the night before.
Provided by Pinaygourmet 345142
Categories Breakfast
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
- Spread bread pieces in the bottom of a 9x13 inch baking dish.
- Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese.
- In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
- Season with salt, black and red pepper.
- Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
- Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish, and bake for 30 minutes in the preheated oven.
- Then uncover, and bake for an additional 30 minutes.
- Remove from the oven, and spread sour cream over the top.
- Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Nutrition Facts : Calories 707.4, Fat 29.1, SaturatedFat 15.3, Cholesterol 218.1, Sodium 1157.7, Carbohydrate 75.8, Fiber 3.2, Sugar 6, Protein 34.3
BAYOU BEND BRUNCH CASSEROLE
This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make.
Provided by Sandy in Oklahoma
Categories High In...
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
- Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
- Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.
Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3
BLEND OF THE BAYOU
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BAYOU GUMBO
Come home to a flavorful hearty gumbo made with sausage, rice, okra and other veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
- Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
- Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
- About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.
Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 720 mg
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