Sandy'S Brunch Eggs

• 1 large load French or Italian bread, thinly sliced
• 6 Tbs melted butter
• 3/4 lb Swiss cheese ~ shredded
• 1/2 lb Montery Jack cheese ~ shredded
• 9 slices bacon -cooked & bite size pieces
• 1/2 Cup dry white wine
• 16 eggs
• 3 1/4 Cup milk or Half 'n Half
• 4 green onions~ minced
• 1 Tbs Dijon mustard
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 1/2 Cup sour cream
• 2/3 to 1 cup Parmesean cheese

1. Butter pans. Line with bread. Drizzle with butter. Sprinkle cheese, bacon, green onion over this. Beat eggs, milk, mustard, spices & wine. Pour over the bread & cheese. Cover with foil for 24 hours. Bake 1 hour at 325* and THEN spread sour cream and Parmesean cheese over it and reheat.

load, butter, swiss cheese, bacon, white wine, eggs, milk, green onions, mustard, pepper, cayenne pepper, sour cream, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/sandys-brunch-eggs-52074911 (may not work)