Ingredients for Overnight Cheese And Egg Casserole
- 1 lb Pork Sausage
- 2 cups Seasoned Croutons
- 2 cups shredded Cheddar Cheese
- Swiss Cheese
- 1 cup shredded Monterey Jack Cheese
- 6 large Eggs
- 1 cup Half And Half
- 1/2 cup Milk
- Dry Mustard
- 1/2 cup chopped Onion
- 1 tsp Salt, 1/2 tsp Black Pepper
- 1/2 cup shredded Parmesan Cheese
- 1 tbsp Dijon Mustard
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How to Make Overnight Cheese And Egg Casserole
- Brown 1 lb sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Crumble the cooked sausage and set aside.
- Lightly grease a 9x13 inch baking dish.
- Arrange 2 cups croutons in a single layer in the prepared baking dish.
- Layer 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup shredded Parmesan cheese over the croutons.
- Top the cheese layer with the cooked sausage.
- In a large bowl, whisk together 6 large eggs, 1 cup half-and-half, 1/2 cup milk, 1 tbsp Dijon mustard, 1/2 cup chopped yellow onion, 1 tsp salt, and 1/2 tsp black pepper.
- Pour the egg mixture evenly over the sausage and cheese layers in the baking dish.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Preheat oven to 350°F (175°C).
- Bake the casserole, uncovered, for 45-60 minutes, or until set and golden brown. Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
8g
Fat
150g
Carbs
8g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Omelets And Frittatas Breakfast Casseroles Main Dish Eggs Dairy Pork American Oven Easy Kid Friendly Cheese Eggs Dietary One Dish Meal Comfort Food Midwestern Inexpensive Meat Pork Sausage Brunch Taste Mood Equipment 4 Hours Or Less
