Prep 30 mins
Cook 50 mins
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.
- 1 lb pork sausage
- 1 (5 1/2 ounce) package seasoned croutons
- 1 1⁄2 cups cheddar cheese, shredded
- 1 cup swiss cheese, shredded
- 1 cup monterey jack pepper cheese, shredded
- 8 eggs
- 1 pint half-and-half
- 1 1⁄2 cups milk
- 1 1⁄2 teaspoons dry mustard
- 1 tablespoon onion, minced
- salt and pepper
- Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
- In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
- 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°F for 45 to 60 minutes.
- Let sit for 20 minutes before serving.
A++++++!!! This deserves 10 stars. I halved the recipe and made it for 2 people and they both said it tasted better than the restaurant they always eat at. I did not have the monterey jack so I just added extra swiss and cheddar. I used garlic and butter flavored croutons. Since I made it the night before all the croutons soaked in the egg and added extreme flavor. I added some chopped green peppers to the top. This will become a defenite keeper. This would be good to make for church brunches or breakfast. Thank you so much Jess for the recipe!!! Highly recommend trying this and you wont be dissappointed!!
Mmmmm - good stuff! I used all cheddar and pepper jack and left out the swiss cheese. I loved the use of the herbed croutons instead of just bread cubes. This is easy to make and delicious - thanks for posting the recipe!
I love this easy recipe. I made a few alterations the second time around. I only used 1/2 lb of sausage and cut the cheese down to 2 cups ( 1 pkg) of a mexican blend. This recipe makes great leftovers for a quick breakfast throughout the week.