Champagne Brunch Casserole

Champagne Brunch Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons butter, divided

  • 4

    green onions, chopped

  • 1

    garlic clove, minced

  • 1

    tablespoon all purpose flour

  • 1.5

    cups reduced sodium chicken broth

  • ¾

    cup Champagne or white wine

  • teaspoon dry mustard

  • teaspoon ground nutmeg

  • ¼

    teaspoon black pepper

  • ½

    cup sour cream

  • 10

    eggs, beaten

  • 5

    cups cubed day-old French bread

  • cups shredded Swiss cheese

  • 12

    oz. ham, cubed


Melt 2 tablespoons butter in a medium skillet over medium heat. Add green onions and garlic, cook 1 minute, stirring constantly. Add flour, mix well. Stir in broth, champagne, mustard, nutmeg and black pepper. Bring to a boil, reduce heat and simmer until slightly thickened, about 15 minutes, stirring frequently. Remove from heat and whisk in sour cream. Place eggs in a medium bowl. Add a small amount of the hot mixture to eggs. Beat egg mixture into sauce, blend well. Grease a 13x9 inch baking dish. Arrange bread cubes in bottom of baking dish. Melt remaining butter and drizzle over bread cubes. Top with cheese and ham. Pour egg mixture over top. cover casserole with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Uncover casserole and place on a foil lined baking sheet. Bake 55 minutes, or until a knife inserted in the center comes out clean.


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