Zippy Egg Casserole

Lynne Singkofer's recipe

1 lb. pork sausage (or 3 oz. pkg bacon bits)

5.5 oz. pkg seasoned croutons

1½ cups shredded cheddar cheese

1 cup shredded swiss cheese

1 cup shredded pepperjack cheese

8 eggs, beaten

1 pint half-and-half (2 cups)

1½ cups milk

1½ tsp. dry mustard

1 Tbsp. minced onion

salt & pepper to taste

Brown and crumble sausage in skillet.

Drain and set aside.

Spread croutons on bottom of lightly greased 9" x 13" pan.

Cover croutons with cheddar, swiss, and pepperjack cheeses.

Sprinkle saugage on top.

In large bowl, beat eggs, cream, milk, mustard, onion, salt and pepper.

Pour over ingredients in 9x13 pan.

Cover and refrigerate overnight.

Bake at 350° for 45 to 60 minutes.

Let stand 20 minutes before serving.

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