Egg Bake with Croutons
Seasoned croutons, sausage and three cheeses soaked overnight in eggs, half-and-half and milk, then baked until set. Serves 6.
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Ingredients
- 1 pound pork sausage
- 5 1/2 ounces seasoned croutons 1 package
- 1 1/2 cups cheddar cheese shredded
- 1 cup Swiss cheese shredded
- 1 cup Monterey Jack pepper cheese shredded
- 8 eggs
- 2 cups half-and-half 1 pint
- 1 1/2 cups milk
- 1 1/2 teaspoons dry mustard
- 1 tablespoon onion minced
- salt and pepper to taste
Instructions
- Cook the sausage in a large, deep skillet over medium-high heat until evenly browned (160°F). Drain, crumble and set aside.
- Arrange the croutons in a single layer in a lightly greased 9x13-inch baking dish. Top with all the cheeses, then the sausage.
- In a large bowl, beat the eggs with the half-and-half, milk, dry mustard, onion, salt and pepper. Pour it over the sausage.
- Cover and refrigerate overnight, at least 8 hours, so the croutons soak up the egg mixture.
- In the morning, bake in an oven preheated to 350°F for 45 to 60 minutes, until the center is set and reaches 160°F.
- Let it sit for 20 minutes before serving.
Notes
Chill at least 8 hours so the croutons soak up the eggs; let the cold dish stand 30 minutes before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 819kcalCarbohydrates: 25.5gProtein: 42.6gFat: 60.6gSodium: 1350mgFiber: 1.4gSugar: 7.9g