Egg

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
  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 croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepper Jack cheese. Top with the cooked sausage.
  3. 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.
  4. The next morning, preheat the oven to 350 degrees F (175 degrees C).
  5. Bake in the preheated oven for 45 to 60 minutes. Let sit for 20 minutes before serving.