Ingredients

The following ingredients have 7 Servings
  • 1 pound (16 ounces) breakfast sausage, cooked, crumbled, drained and cooled (See Tip 1)
  • 6 extra large eggs
  • 1 1/4 cups (10 ounces) half and half (See Tip 2)
  • 1 teaspoon dry mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (5 ounces) seasoned croutons (See Tip 3)
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese (See Tip 4)
  • 2 Tablespoons sliced green onion tops for garnish (optional)

Instruction

  • Whisk together the eggs, half and half, dry mustard, salt and pepper until well combined. Add cooked sausage, croutons and cheese. Stir to combine.
  • Transfer casserole mixture to a gallon ziploc bag. Remove as much air as possible from ziploc bag and seal. Place in refrigerator for at least 4 hours or over night. (See Tip 5)
  • The next morning, preheat oven to 375°F.
  • Transfer casserole mixture to a 9-inch greased springform pan or 10 x 10 greased casserole dish. Bake in preheated oven for 45 to 50 minutes or until eggs are set and top is golden brown.
  • Remove from oven; allow to sit for 10 minutes before removing the sides of the springform pan. If desired, garnish with sliced green onion tops.
  • Yield: 6 to 8 servings. (See Tip 6)