(from our own Phil Pannier)
1 lb. pork sausage
1 (5.5 ounce) pkg. seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
1 pint half-and-half
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
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. Cover, and refrigerate overnight.
The next morning, bake in an oven preheated to 350 degrees for 45 to 60 minutes.
Let sit for 20 minutes before serving.
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