Bayou Bend Breakfast Casserole

1/2 pound French Bread, cubed
3 T melted butter
1 lb Monterey Jack cheese
1/4 lb salami or pepperoni, sliced
10 lg eggs
1 1/2 cup milk
1/3 cup white wine
3 green onions, chopped
2 tep brown mustard
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
1 cup sour cream
1/2 cup freshly grated Parmesan cheese

I used sone low fat items

1. in a geased 9x13 baking dish, spread cubed bread & drizzle with butter. Sprinkle on cheese and meat.
2. In a med bowl beat tog eggs, milk, wine, green onions, mustard and red and black peppers. Pour over cubed bread, cover and refridgerate over night.
3. Remove from refridgerator a30 min before baking. Preheat oven 325 degrees F.
4. Bake, covered for 1 hour. Uncover, spread sour cream on top and sprinkle with Parmesan. Bake, uncovered 10 more min or until browned.

Serving Size: 10 squared

Number of Servings: 10

Recipe submitted by SparkPeople user HONEYBEAR08.