Salami & Green Onion Egg Bake with Parm Crust

Salami & Green Onion Egg Bake with Parm Crust

This egg bake is one my mom adapted back in the early 2000s after seeing an Emeril special on Good Morning America. HA! I can't deny how well this recipe stands up over time, its insanely good and comforting - especially this Easter. You do need to prep this overnight but, this Easter I'm winging it and doing it morning of since I'm short a few items, we shall see how it pans out. Enjoy!

Ingredients:

1/2 large loaf day old french or sourdough bread, torn into small pieces

3 tbs melted butter

2 cups Montery Jack or Mozzarella cheese, shredded

2 cups calabrian or genoa salami, julienned

10 eggs

1 1/2 cups milk

1/2 cup white wine

4 large green onions, minced

2 tsp Dijon mustard

1 tsp red pepper flakes

1 cup sour cream

1/2 cup Parmesan cheese, grated

Directions:

1. In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with jack or mozzarella cheese and salami pieces.

2. Beat together eggs, milk, wine, green onions, mustard, red pepper flakes and salt and pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.

4. Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.