ZIPPY EGG CASSEROLE

By curly

Ingredients

• 1 pound bulk pork sausage
• 1 package (5-1/2 ounces) seasoned salad croutons
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Swiss cheese
• 1 cup (4 ounces) shredded pepper Jack cheese
• 8 eggs
• 2 cups half-and-half cream
• 1 1/2 cups milk
• 1 Tbsp finely chopped onion
• 1 1/2 tsps ground mustard
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

In large skillet, cook sausage over medium heat until no longer pink; drain.

Place the croutons in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cheeses and sausage.

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

Remove from refrigerator 30 minutes before baking. Bake uncovered, at 350 degrees for 40 – 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes.