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Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1 package (5-1/2 ounces) seasoned salad croutons

  3. 1-1/2 cups (6 ounces ) shredded cheddar cheese

  4. 1 cup (4 ounces) shredded Swiss cheese

  5. 1 cup (4 ounces) shredded pepper Jack cheese

  6. 8 eggs, lightly beaten

  7. 2 cups half-and-half cream

  8. 1-1/2 cups 2% milk

  9. 1 tablespoon finely chopped onion

  10. 1-1/2 teaspoons ground mustard

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. In a large bowl, whisk the remaining ingredients; pour over the casserole. Cover and refrigerate overnight. 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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