Sausage and Egg Casserole

Ingredients

• Pork sausage

  Fresh, raw

  4 oz or 113g

• Croutons

  Seasoned

  5 ½ oz or 156g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Swiss cheese

  1 cup, shredded or 108g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Onions

  Raw

  1 tbsp chopped or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Polish sausage

  Pork

  16 oz or 454g

• Half and half cream

  Fluid

  2 cup or 484g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Mustard seed

  Spices, ground

  1 tsp or 2g

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
3. 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.
4. 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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