Sausage and Egg Casserole

By gnoll

Ingredients

• 1 1/2 lb Sausage (I used Bob Evans Sage last time and everyone like it)
• 1 pkg. (5 1/2 oz) herb seasoned croutons
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Pepper Jack cheese
• 1/4 minced onion
• 8 eggs, beaten
• 2 cups half and half cream
• 1 1/2 cups milk
• 1 1/2 tsp dry hot mustard
• chopped red and green pepper for garnish

Preparation

Step 1

Cook sausage and onion in large skillet until browned. Drain, crumble and set aside. Spread croutons on bottom of lightly greased 9x13 pan. Cover croutons with 1/2 of the cheeses. Sprinkle cook sausage and onion over cheeses. In large bowl, beat together eggs, cream, milk, mustard, salt and pepper (to taste); pour evenly over sausage. cover and refrigerate 8 hours. Bake @ 350 for 45-60 minutes. Let stand 20 minutes before serving.