"This has been a hit
everywhere I’ve taken it! I love it because you do all the prep the night
before, and in the morning, you just pop it in the oven. Perfect!"
1 lb. pork sausage
1 (5.5 oz.) package seasoned croutons
1.5 cups shredded Cheddar
1 cup shredded Swiss
1 cup shredded Pepperjack
8 eggs
1 pint half-and-half cream
1.5 cups milk
1.5 teaspoon dry mustard
1 tablespoon minced onion
Salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a lightly-greased 9X13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar, Swiss, and Pepperjack. Top with cooked sausage.
In a large bowl, beat together eggs, half-and-half, milk, mustard, onion, salt and pepper. Pour into dish over the sausage. Cover and refrigerate overnight.
The next morning, bake in an oven preheated to 350 degrees for 45 to 60 minutes. Let sit for 20 minutes before serving.
1 lb. pork sausage
1 (5.5 oz.) package seasoned croutons
1.5 cups shredded Cheddar
1 cup shredded Swiss
1 cup shredded Pepperjack
8 eggs
1 pint half-and-half cream
1.5 cups milk
1.5 teaspoon dry mustard
1 tablespoon minced onion
Salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a lightly-greased 9X13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar, Swiss, and Pepperjack. Top with cooked sausage.
In a large bowl, beat together eggs, half-and-half, milk, mustard, onion, salt and pepper. Pour into dish over the sausage. Cover and refrigerate overnight.
The next morning, bake in an oven preheated to 350 degrees for 45 to 60 minutes. Let sit for 20 minutes before serving.
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