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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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 1/2 cups shredded cheddar cheese |
1 cup shredded swiss cheese |
1 cup shredded pepperjack cheese |
8 eggs |
1 pint half-and-half cream |
1 1/2 cups milk |
1 1/2 teaspoons dry mustard |
1 tablespoon minced onion |
salt and pepper to taste |
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the 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. Cover, and refrigerate overnight.
4. 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.
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