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This egg casserole recipe has a little zip to it due to the pepper Jack cheese! It's 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 pepper Jack cheese
- 8 large 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
Step By Step Method
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In a lightly greased 9x13-inch baking dish, arrange croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepper Jack cheese. Top with the cooked sausage.
- In a large bowl, beat together eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over sausage. Cover and refrigerate, 8 hours or overnight.
- The next morning, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 45 to 60 minutes. Let sit for 20 minutes before serving.