Need a good recipe for a breakfast casserole? Do I have one for you! I have made several different breakfast casseroles over the years, but this one is my all-time favorite (and my kids will eat it).
Two things to know about it. One, it’s kind of spicy because it has pepper-jack cheese in it, but don’t let that scare you off. And, two, I cook it a lot longer than the recipe calls for. All the eggs and cheese in it make it moist inside and I like eggs that are really well done.
It’s probably not that great for you, but it sure is awesome. So eat a small piece with a big helping of fruit (uhhh, not pictured).
- 1.5 lbs. of sausage, cooked and drained
- 1/4 cup of minced onions (cook with sausage)
- 1 tsp. dry hot mustard
- 2 cups of 1/2 and ½
- 1 cup of milk
- 2 cups of shredded pepper-jack cheese
- 2 cups of shredded cheddar cheese
- 1 5 oz box of herb-seasoned croutons
- 8 eggs
- cooking spray
Spray a 9 x 13 pan (glass or regular pan) with Pam. Place the croutons in the bottom of the pan. Top with cheese then cooked sausage and onions. Beat eggs with milk, 1/2 and 1/2, dry hot mustard, and add salt and pepper to taste. Pour over the top of other items in pan. Cover and refrigerate overnight.
Bake covered with foil at 350° for 15 minutes, uncover and bake an additional 30-45 minutes until done.
I am pretty sure this recipe came from my mom’s sister, so thanks Aunt Missy!