“This casserole has a bit of a zip to it because of the Pepper Jack cheese,” says Anita Jones of Raytown, Missouri. “Instead of plain white bread, it uses seasoned croutons, which give it more flavor.”
Ingredients
- 1 pound bulk pork sausage
- 1 package (5-1/2 ounces) seasoned salad croutons
- 1-1/2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded pepper Jack cheese
- 8 large eggs, lightly beaten
- 2 cups half-and-half cream
- 1-1/2 cups 2% milk
- 1 tablespoon finely chopped onion
- 1-1/2 teaspoons ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Place the croutons in a greased 13x9-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 in the center comes out clean. Let stand for 10 minutes before serving.
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