This delightful breakfast bake combines the rich flavors of cheese and wine into a comforting dish perfect for any occasion.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even cooking.
Butter a 9x13 baking dish generously.
Use unsalted butter to avoid adding extra salt to the dish.
Spread the shredded cheddar and mozzarella cheeses evenly in the baking dish.
Mix the cheeses together before spreading for an even flavor distribution.
In a large mixing bowl, whisk together the eggs, milk, white wine, green onions, mustard, and black pepper until well combined.
Whisk thoroughly to ensure the ingredients are fully incorporated.
Pour the egg mixture over the cheeses in the baking dish.
Pour slowly to evenly distribute the mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Covering the dish ensures the casserole cooks evenly without drying out.
Remove the foil, spread the sour cream over the top, and sprinkle with grated parmesan cheese.
Spread the sour cream evenly for a smooth finish.
Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the top is golden and bubbly.
Keep an eye on the casserole to prevent over-browning.
Let the casserole rest for 5 minutes before serving. Enjoy your delicious breakfast bake!
Allowing the dish to rest helps it set and makes serving easier.
