Champagne Brunch Casserole

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"A steaming, savory breakfast casserole is a perfect dish to serve for Easter brunch...

Ashley Murphy, of Hastings, NE, sent in her recipe for Champagne Brunch Casserole. 'I make this for weekends at the lake, holiday brunches and for special treats at work. I keep the recipe on my computer, as I am always asked for a copy!' she says. If you prefer to omit the champagne or wine, substitute sparkling white grape juice."

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  • 12

Ingredients

  • 6 tbsp butter, divided
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1 tbsp all-purpose flour
  • 1 1/2 cups reduced-sodium chicken broth
  • 3/4 cup Champagne or white wine
  • 1/8 tsp dry mustard
  • 1/8 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 10 eggs, beaten
  • 5 cups cubed day-old French bread
  • 1 3/4 cups shredded Swiss cheese
  • 12 ounces ham, cubed

Preparation

Step 1

Mix 2 tbsp 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 13-by-9-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 F. Uncover casserole and place on a foil-lined baking sheet. Bake 55 minutes, or until a knife inserted in the center comes out clean.

Nutrition Information:
Per serving
310 calories
19 g fat
20 g protein
12 g carbohydrates
1 g fiber
330 mg sodium

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