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Nutrition Facts
Serving Size 1 (365g) Recipe makes 6 servings
Calories 789
Calories from Fat 548		(69%)
Amount Per Serving		%DV
	Total Fat 60.9g	93%
	Saturated Fat 29.3g	146%
	Monounsaturated Fat 21.9g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.2g
Cholesterol 438mg		146%
Sodium 1109mg		46%
Potassium 562mg		16%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 0.8g	3%
	Sugars 1.8g
Protein 42.3g		84%
detailed view... how is this calculated?

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Recipe #223393 | 1½ hours | 30 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
Apr 18, 2007

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.

SERVES 6 (change servings and units)

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

Directions

1
Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
2
In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
3
In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
4
Cover, and refrigerate overnight.
5
The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
6
Let sit for 20 minutes before serving.

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Featured Reviews for This Recipe

From: maxwelltrenton

On Apr 25, 2009

I love this easy recipe. I made a few alterations the second time around. I only used 1/2 lb of sausage and cut the cheese down to 2 cups ( 1 pkg) of a mexican blend. This recipe makes great leftovers for a quick breakfast throughout the week.

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From: Librarybaker

On Apr 16, 2009

I had to take a brunch casserole to church on Easter Sunday for the Youth Breakfast. I used this recipe and it disappeared quickly. At the committee meeting this past week, the chair wanted a copy of the recipe. I had made this before just as the recipe was written, but on Sunday I added 1 can of diced green chili peppers and used more Cheddar in place of the Swiss cheese. Either way this recipe is fantastic!

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From: Chef SuzyQ

On Apr 14, 2009

Wonderful recipe. Lots of flavor and goes together so fast with the croutons. We held on the swiss but doubled up on the pepper jack. I served it with #78853, #59635, a fruit salad, and a maple bar recipe. Wonderful brunch!

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From: ashlynn08

On Jan 26, 2009

A++++++!!! This deserves 10 stars. I halved the recipe and made it for 2 people and they both said it tasted better than the restaurant they always eat at. I did not have the monterey jack so I just added extra swiss and cheddar. I used garlic and butter flavored croutons. Since I made it the night before all the croutons soaked in the egg and added extreme flavor. I added some chopped green peppers to the top. This will become a defenite keeper. This would be good to make for church brunches or breakfast. Thank you so much Jess for the recipe!!! Highly recommend trying this and you wont be dissappointed!!

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