Feeding a group? This make ahead Sausage and Pepper Jack Egg Bake uses croutons for even easier prep!

Now it’s no secret that brunch is a favorite meal around this house, and this Sausage and Pepper Jack Egg Bake is my go-to breakfast for guests. Basically, if you have ever been an overnight guest in my house or eaten brunch here, you have been served this egg bake. That’s how much of a go-to it is. It’s that good AND that easy. And did I mention it’s make ahead? Pretty awesome combo, huh? 

Although I love a big breakfast, the last place I want to be is in the kitchen missing out on the fun with my guests. That’s when I turn to this Sausage and Pepper Jack Egg Bake. There’s nothing better than sausage, cheese and eggs all baked in a fluff of deliciousness, especially with the zip of the pepper jack cheese and Dijon mustard. But this egg bake is near and dear to my heart for another reason: the base is seasoned croutons. How easy is that? Add some mimosas and fresh fruit, and brunch is served.

Now you have a new brunch go-to, too. 

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Yield: 8

Sausage and Pepper Jack Egg Bake

Print

An egg bake with sausage and a little zip from pepper jack cheese.

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 (12-ounce) package Jimmy Dean Sausage Crumbles (or 12 ounces mild Italian Sausage, cooked and crumbled)
• 1 (5.5-ounce) package seasoned croutons
• 1 1/4 cups shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 1/4 cups shredded Pepper Jack cheese
• 8 eggs
• 1/2 cup half-and-half cream
• 3 cups whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon minced onion
• salt and pepper
• Pico de Gallo for garnish

Instructions

1. Lightly grease a 9 x 13 inch baking dish. Place the croutons in a single layer in the dish. Layer with cheese and top with the sausage.
2. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, and salt and pepper. Pour egg mixture evenly over the sausage in the baking dish. Cover and refrigerate overnight.
3. Bake in an oven preheated to 350 degrees for 1 hour. Let sit for 20 minutes before serving.
4. Serve with Pico de Gallo.