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12 ounces Chicken Sausage or Pork Sausage, to taste
1 loaf Rustic White Bread tear into bite-size pieces
1 cup Monterey jack cheese shredded
11 large Eggs
1 3/4 cup Milk low-fat
1/2 cup Heavy cream
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup Cheddar cheese shredded
Brown the sausage in a skillet over medium heat, stirring to crumble. Remove from heat, drain fat and set aside to cool.
Lightly spray a large baking dish with cooking spray. Place bread pieces in the bottom of the dish. Layer the sausage over the bread and top with Monterrey Jack cheese. In a medium bowl, whisk eggs, milk, salt and pepper and pour into baking dish over the sausage and bread.
Top with cheddar cheese, cover dish with plastic wrap and refrigerate overnight.
The next morning, heat oven to 325 degrees. Remove plastic wrap from dish and bake casserole 40-45 minutes or until cooked through.
1 loaf Rustic White Bread tear into bite-size pieces
1 cup Monterey jack cheese shredded
11 large Eggs
1 3/4 cup Milk low-fat
1/2 cup Heavy cream
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup Cheddar cheese shredded
Brown the sausage in a skillet over medium heat, stirring to crumble. Remove from heat, drain fat and set aside to cool.
Lightly spray a large baking dish with cooking spray. Place bread pieces in the bottom of the dish. Layer the sausage over the bread and top with Monterrey Jack cheese. In a medium bowl, whisk eggs, milk, salt and pepper and pour into baking dish over the sausage and bread.
Top with cheddar cheese, cover dish with plastic wrap and refrigerate overnight.
The next morning, heat oven to 325 degrees. Remove plastic wrap from dish and bake casserole 40-45 minutes or until cooked through.
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