|10 to 12 slices||home-style whole wheat bread cut 1/2 inch thick, crusts removed|
|1 tbsp||olive oil|
|1/2 cup||finely chopped shallots or Vidalia onion|
|1/2 pound||ground bison|
|1/4 tsp||ground black pepper|
|1 to 1 1/2 tsp||ground sage|
|2-3 dashes||Tabasco (or to taste)|
|1 cup||reduced fat half and half cream|
|1 cup||low fat sour cream|
|12 oz||grated low fat cheese or cottage cheese|
Leave bread slices out on an elevated rack for 12 to 18 hours so that they dry out completely.
Put olive oil in a saucepan. Over medium heat saute the shallots or onion until translucent, about 3 to 4 minutes. Add ground bison to pan. Continue to cook and stir until bison is browned. Blend in salt, pepper, and ground sage. Remove pan from stove and set aside.
Butter a 9x13 inch baking dish that is at least 2 1/2 inches deep. Put one layer of bread slices in the bottom of the dish. If necessary, cut some slices smaller so gaps are minimal.
Repeat bread, bison, and cheese layers.
Crack eggs into a medium sized bowl and add Tabasco sauce. Whisk to combine, then blend in half & half cream and sour cream. Pour this mixture evenly over the baking dish contents.
Cover the baking dish with plastic wrap and refrigerate overnight. The next morning remove the baking dish from the refrigerator.
Let stand at room temperature for about 30 minutes. Remove plastic wrap.
Bake in a 325F oven for about 50 minutes, or until the top is browned and the muffin is pulling from the sides of the dish.
After removing from oven, allow the dish to stand for about 10 minutes before portioning into squares and serving.