Description
An easy breakfast casserole with eggs, cheese and sausage and a surprise ingredient…croutons!
Ingredients
Scale
- 16 oz ground sausage
- 1/2 cup diced onion
- 2.75 oz (about 1 cup) herb-seasoned croutons
- 2 oz (1/2 cup) shredded pepper jack cheese
- 2 oz (1/2 cup) shredded cheddar cheese
- 4 eggs
- 1 cup half and half
- 3/4 tsp dry mustard
- Pinch of salt and pepper
- 2 Tbsp pimientos
Instructions
- Heat oven to 350° F.
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease.
- Spray a 9×9 inch baking dish with non stick cooking spray. Spread the croutons into the bottom of the pan. Cover croutons with pepper jack and cheddar. Sprinkle the cooked sausage over the cheeses.
- In a bowl whisk together the eggs, half and half, mustard, salt, pepper and pimientos. Pour the mixture over the sausage.
- Bake for 45-50 minutes, until eggs are set.
- Let sit for 5 minutes. Slice and serve.
Notes
Slow Cooker: Assemble in a greased slow cooker and cook on low for 3–4 hours, or until set.
- Category: Breakfast
- Method: Stove and Oven