Off to a good start (a breakfast casserole)

Being my usual amazing self, I made dinner last night and breakfast for this morning, simultaneously.  This breakfast casserole is quickly mixed up, then you cover and leave in the refrigerator overnight.  It is definitely company-worthy.  We didn't have guests this morning, but figured that we were worthy of this yummy treat.

breakfast casserole

a good start

This recipe if from Tennessee Pride.  They call it "Tennessee Pride Country Kitchen Casserole."
I asked Doug to get breakfast sausage but he bought Italian sausage which added some interesting spices and flavors.  He asked me afterward  "did I taste anise or fennel?"  I said "you bought Italian sausage, so you may have." 
Here is the recipe: 
1.5 lbs hot or mild sausage
1 package (5.5oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded Pepper Jack cheese
1/4 cup minced onion (I can't have onion, so I left this out)
8 eggs
2 cups half and half cream
1.5 cups milk
1.5 teaspoons dry hot mustard (I use Colman's)
salt & pepper (I used sea salt and the pepper grinder)
garnish with chopped red & green bell pepper
mushrooms if desired (my addition)
Cook sausage in large skillet until browned.  Drain, crumble and set aside. 
Spread croutons on bottom of lightly greased 9x13" (3 quart) baking dish.  (I used my thirty year old battered aluminum cake pan.)
Cover croutons with cheddar and Pepper Jack cheeses.
Sprinkle cooked sausage and onion over cheese.
In large bowl, beat together eggs, cream, milk, mustard, salt & 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. 
I served with fruit, coffee and orange juice.  A good start to your day or a new year.