Bayou Breakfast Casserole

Preheat a large skillet over medium-high heat and carefully place the sausage inside. Continuously stir until the sausage is uniformly browned on all sides. Remove excess grease from the skillet and set the cooked sausage aside.

Arrange bread pieces at the bottom of a 9x13-inch baking dish. Drizzle melted butter over the bread, followed by sprinkling cooked sausage on top. Cover with shredded cheese.

Combine eggs, milk, white wine, chopped green onions, and Dijon mustard in a large bowl. Add black pepper and red pepper flakes to the mixture for added flavor. Pour the egg mixture over the sausage in the baking dish, ensuring it's evenly distributed. Cover and refrigerate for 8 hours or overnight to allow the flavors to meld together.

30 minutes prior to baking, remove the dish from the refrigerator and let it come to room temperature. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the dish is cooked through.

Remove from the oven and spread sour cream over the top of the dish. Sprinkle shredded Parmesan cheese over the sour cream for a finishing touch. Return to the oven and bake until the cheese begins to lightly brown, approximately 10 minutes.