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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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âThis casserole has a bit of a zip to it because of the Pepper Jack cheese,â says Anita Jones of Raytown, Missouri. âInstead of plain white bread, it uses seasoned croutons, which give it more flavor.â Ingredients:
1 pound bulk pork sausage |
1 package (5-1/2 ounces) seasoned salad croutons |
1-1/2 cups (6 ounces ) shredded cheddar cheese |
1 cup (4 ounces) shredded swiss cheese |
1 cup (4 ounces) shredded pepper jack cheese |
8 eggs, lightly beaten |
2 cups half-and-half cream |
1-1/2 cups 2% milk |
1 tablespoon finely chopped onion |
1-1/2 teaspoons ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place the croutons in a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses and sausage.
2. In a large bowl, whisk the remaining ingredients; pour over the casserole. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-10 servings.
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