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Champagne Brunch Eggs

Servings 12


  • 6 tablespoons butter, divided
  • 4 green onions, chopped
  • 1 tablespoon flour
  • 1 1/2 cups chicken broth
  • 3/4 cup champagne or white wine
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon 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


  • Melt 2 tablespoons butter in a skillet, add the green onions and cook until wilted.
  • Add the flour, mix well; and stir in the broth, champagne, mustard, nutmeg, and black pepper.
  • Bring to a boil, reduce heat, and simmer until slightly thickened, stirring frequently.
  • Remove from the heat and stir in the sour cream. Let cool slightly.
  • Grease a 9" x13" baking dish, and distribute the bread cubes on the bottom. Melt the remaining 4 tablespoons of butter and drizzle over the bread cubes. Top with the cheese and ham.
  • Place the eggs in a medium bowl, add a small amount of the cooked mixture to the eggs and blend well.
  • Blend remaining cooked mixture into the eggs. Pour the egg mixture over the bread, cheese, and ham.
  • Cover casserole with plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees F. Uncover the casserole and place on a baking sheet.
  • Bake 55 minutes or until a knife inserted in the center comes out clean.