OVERNIGHT CHEESE AND EGG CASSEROLE

Overnight Cheese and Egg Casserole image

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Provided by LilPinkieJ

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork sausage
1 (5 1/2 ounce) package seasoned croutons
1 1/2 cups cheddar cheese, shredded
1 cup swiss cheese, shredded
1 cup monterey jack pepper cheese, shredded
8 eggs
1 pint half-and-half
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon onion, minced
salt and pepper

Steps:

Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
Cover, and refrigerate overnight.
The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
Let sit for 20 minutes before serving.

Nutrition Facts : Calories 846, Fat 62.9, SaturatedFat 30, Cholesterol 405.7, Sodium 1233.4, Carbohydrate 25.1, Fiber 1.4, Sugar 2.1, Protein 43.6

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