This egg casserole recipe has a little zip to it due to the pepper Jack cheese! It’s a big hit at church brunches.
Prep Time::15 mins
Cook Time:: 1 hr
Additional Time:: 8 hrs 20 mins
Total Time:: 9 hrs 35 mins
Servings::12
Ingredients
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 ½ cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepper Jack cheese
8 large eggs
1 pint half-and-half cream
1 ½ cups milk
1 ½ teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a lightly greased 9×13-inch baking dish, arrange croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepper Jack cheese. Top with the cooked sausage.
In a large bowl, beat together eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over sausage. Cover and refrigerate, 8 hours or overnight.
The next morning, preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for 45 to 60 minutes. Let sit for 20 minutes before serving.