For us, summer is a time when we host a lot of visitors. My family all lives in Arizona so of course they want to come up to the Northwest when it is 115 in Phoenix! When we are hosting visitors, I love to make breakfast dishes that I can put together the night before and throw in the oven in the morning. Blueberry French Toast is my go-to but this egg casserole is a close second!
1 pound pork sausage (use spicy if you like some kick!)
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded Pepperjack cheese
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
Salt and pepper to taste
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 the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and Pepperjack cheese. Top with the 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 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
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