Overnight Cheese And Egg Casserole

• 1 lb pork sausage
• 1 (5 1/2 ounce) package seasoned croutons
• 1 1/2 cups cheddar cheese, shredded
• 1 cup swiss cheese, shredded
• 1 cup monterey jack pepper cheese, shredded
• 8 eggs
• 1 pint half-and-half
• 1 1/2 cups milk
• 1 1/2 teaspoons dry mustard
• 1 tablespoon onion, minced
• salt and pepper

1. Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with 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.
4. Cover, and refrigerate overnight.
5. The next morning, bake in an oven preheated to 350u0b0F for 45 to 60 minutes.
6. Let sit for 20 minutes before serving.

pork sausage, croutons, cheddar cheese, swiss cheese, monterey jack pepper cheese, eggs, milk, mustard, onion, salt

Taken from www.food.com/recipe/overnight-cheese-and-egg-casserole-223393 (may not work)