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Zippy Egg Casserole

Zippy Egg Casserole
“This casserole has a bit of a zip to it because of the Pepper Jack cheese,” says Anita Jones of Raytown, Missouri. “Instead of plain white bread, it uses seasoned croutons, which give it more flavor.”
8-10 ServingsPrep: 20 min. + chilling Bake: 40 min. + standing

Ingredients

  • 1 pound bulk pork sausage
  • 1 package (5-1/2 ounces) seasoned salad croutons
  • 1-1/2 cups (6 ounces ) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 8 eggs, lightly beaten
  • 2 cups half-and-half cream
  • 1-1/2 cups 2% milk
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Place the croutons in a greased 13-in. x 9-in. baking
  • dish. Sprinkle with cheeses and sausage.
  • In a large bowl, whisk the remaining ingredients; pour over the
  • casserole. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 40-45 minutes or until a knife inserted
  • near the center comes out clean. Let stand for 10 minutes before
  • serving. Yield: 8-10 servings.
© Taste of Home 2013

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Zippy Egg Casserole (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013