Overnight Cheese and Egg Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall. Ingredients:
1 lb pork sausage |
1 (5 1/2 ounce) package seasoned croutons |
1 1/2 cups cheddar cheese, shredded |
1 cup swiss cheese, shredded |
1 cup monterey jack pepper cheese, shredded |
8 eggs |
1 pint half-and-half |
1 1/2 cups milk |
1 1/2 teaspoons dry mustard |
1 tablespoon onion, minced |
salt and pepper |
Directions:
1. Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
4. Cover, and refrigerate overnight.
5. The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
6. Let sit for 20 minutes before serving.
|
|