Breakfast Casserole (Make night before)

Nashvillian Kay West's cookbook, Around the Opry Table

1.5 lbs sausage (mile or extra mild) 5.5 oz pkg herb-seasoned croutons 2 c shredded sharp cheddar cheese 2 c shredded pepper jack cheese 1/4 cup minced onion 8 eggs 2 c half-and-half 1.5 c milk 1.5 tsp dry hot mustard Salt and pepper to taste Chopped red and green peppers, for garnish

Cook sausage in large skillet until browned. Drain, crumble, and set aside. Spread croutons on bottom of lightly greased 9 by 13 inch baking dish. Cover croutons with cheddar and pepper jack cheeses. Sprinkle cooked sausage and onion over cheeses. In a large bowl, beat together eggs, half-and-half, milk, mustard, salt, and pepper; pour mixture evenly over sausage. Cover and refrigerate casserole for 8 hours. Bake at 350 degrees for 45 - 60 minutes. Let stand 20 minutes before serving. Garnish with chopped peppers.

Breakfast Page 1