Description
This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches
Ingredients
- 1 pound pork sausage
- 1 (5.5 ounce) package seasoned croutons
- 1 ½ cups shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded pepperjack cheese
- 8 eggs
- 1 pint half-and-half cream
- 1 ½ cups milk
- 1 ½ teaspoons dry mustard
- 1 tablespoon minced onion
- salt and pepper to taste
Instructions
- Place sausage in a large
- deep skillet. Cook over medium-high heat until evenly brown. Drain
- crumble
- and set aside.
- In a lightly greased 9×13 inch baking dish
- arrange the croutons in a single layer. Layer with Cheddar cheese
- Swiss cheese
- and pepperjack cheese. Top with the cooked sausage.
- In a large bowl
- beat together the eggs
- half-and-half
- milk
- mustard
- onion
- salt
- and pepper. Pour into the dish over the sausage. Cover
- and refrigerate overnight.
- The next morning
- bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 9 hrs 45 mins
Servings: 12