Salami and Monterey Jack Cheese Brunch Casserole

Any time I can prepare a dish ahead of time is always a good thing for me.  Especially preparing something the night before that you can pop in the oven the next morning.

Salami and Monterey Jack Cheese Brunch Casserole

  • any white bread  to fill the bottom of a 9 x 13-inch pan – I used a loaf of Pepperidge Farm White Sliced Bread Original, decrusted and cubed
  • 3 tbsp. butter, melted (I did not add)
  • 1 lb. Monterey Jack cheese, shredded
  • 1/4 lb. Genoa salami, julienned
  • 10 eggs
  • 1-1/2 cups 2% milk
  • 1/3 cup white wine
  • 3 green onions, white and green part, chopped
  • 2 tsp. Dijon mustard
  • 1/8 tsp. black pepper
  • 1/8 tsp. red pepper flakes
  • 1 cup low-fat sour cream
  • 1/2 cup Parmesan, shredded

Comment: I have cut back in a few places (2% versus whole milk; low-fat sour cream versus regular).  Otherwise it is almost too rich to eat.

Grease your pan and spread bread pieces over bottom;  sprinkle with Monterey Jack cheese and salami.

Beat together eggs, milk, wine, green onions, mustard and black and red peppers until mixture is frothy.  Pour mixture over bread; cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, covered at 350°F for 1 hour.

Uncover, spread with sour cream (I did not use) and Parmesan cheese.  Bake, uncovered, an additional 10 minutes or until lightly browned.

Recipe by

Very good brunch recipe; see also Company Brunch, Tex Mex Sausage and Egg Brunch, and St. Patrick’s Day Casserole.

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