Shelly's Recipe

CHAMPAGNE BRUNCH CASSEROLE

Category: Breakfast Casseroles

Sauce
3 tbsp butter
4 green onions, chopped (white and green parts)
1 garlic clove, minced
1 tbsp flour
1 1/4 cups reduced-sodium chicken broth
3/4 cup Champagne or white wine
1/8 tsp dry mustard and ground nutmeg
1/4 tsp black pepper
1/2 cup sour cream
10 eggs, beaten

Filling
5 cups cubed day-old French bread
1/4 cup butter, melted
2 cups shredded Swiss cheese
12 oz ham, cubed

To prepare sauce, melt 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, nutmeg, mustard 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.

To prepare filling, arrange bread cubes in bottom of baking dish. Pour melted butter over bread cubes and top with cheese and ham. Pour the sauce over top. Cover casserole with plastic wrap and refrigerate overnight.

Preheat oven to 350. Uncover casserole and place on a foil-lined baking sheet. Bake 55 minutes, or until a knife inserted in the center comes out clean. Serves 10 to 12.