2 lb. sausage
1 pkg (6 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1/4 cup minced onions
1/2 cup red and/or green peppers, finely chopped
8 eggs, beaten
2 cups half & half cream
1 1/4 cup milk
1 1/2 tsp. dry hot mustard
salt & pepper to taste
Cook sausage in a large skillet until browned. Drain, crumble and set aside. In a large bowl combine croutons, cheeses, onions, peppers, mustard, salt and pepper. Beat eggs well then add milk and half & half. Beat again. Add egg mix and sausage to crouton/cheese mix. Stir well to combine. Pour into a 9 x 13 baking dish sprayed with non-stick spray. Cover with plastic wrap and refrigerate overnight.
Cooking - Preheat oven to 350 degrees. Remove cover from baking dish. Bake 45-50 minutes (make sure eggs are set in center of dish). Remove from oven and let set for 10-15 minutes before serving. Serves 12
Changes - Use bacon or ham instead of sausage. Serve with topping of sour cream and maybe a little salsa.