BEST breakfast casserole EVER

Mary Cleary’s Breakfast Casserole (slight modification of amounts by Annie)
6 ounces Italian sausage
1/3 Cup white wine
3 green onions chopped
2 teaspoons Dijon mustard
1/2 (1lb.) loaf day old French bread, in pieces
¼ teaspoon black pepper
3 Tablespoons butter, melted
¼ teaspoon red pepper flakes
8 oz shredded Monterey Jack Cheese
1 cup sour cream
½ cup Parmesan Cheese
1 ½ Cup whole milk
10 eggs
Cook sausage until browned, drain grease. Spread bread pieces in 9x13 pan. Drizzle melted butter over it. Sprinkle with cooked sausage. Cover with shredded cheese.
Whisk eggs, milk, white wine, mustard and green onions. Season with peppers. Pour on top of ingredients in baking dish. Cover and refrigerate over night.

Remove 30 minutes prior to baking at 325 degrees. Cover dish and bake 30 minutes, then uncover and bake an additional 30 minutes. Remove from the oven and spread with sour cream…sprinkle with parmesan. Bake an additional 10 minutes, or until cheese is slightly brown.

Verdict: 10!