Sausage and Pepper Jack Egg Bake

by | Mar 16, 2016 | All, Breakfast & Brunch

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

This make ahead Sausage and Pepper Jack Egg Bake is my go-to brunch dish! Filled with sausage and cheese, it 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. 

Tip: It will look like there are not enough croutons in the bottom of the baking dish when you assemble the egg bake. The croutons will absorb the liquid and be light and fluffy after baking.

This make ahead Sausage and Pepper Jack Egg Bake is my go-to brunch dish! Filled with sausage and cheese, it uses croutons for even easier prep!

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Yield: 8 servings

Sausage and Pepper Jack Egg Bake

Sausage and Pepper Jack Egg Bake

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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 252mgSodium: 541mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 23g

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 This make ahead Sausage and Pepper Jack Egg Bake is my go-to brunch dish! Filled with sausage and cheese, it uses croutons for even easier prep!

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About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

7 Comments

  1. Avatar

    I make this Christmas morning too. This recipe is FANTASTIC!
    Will be thinking of you this Christmas 🙂

    Reply
    • Avatar

      Thanks! Have you tried it with pico de gallo on top? Takes it to another level! YUM!

      Reply
  2. Avatar

    This looks really tasty! I am thinking about making it for Christmas eve morning. Yum!

    Reply
    • Avatar

      Happy Holidays, Julia! Such a great way to start the day!

      Reply
  3. Avatar

    Thanks for sharing! I am so excited to try this out tomorrow morning for my husband’s birthday/Christmas. Happy Holidays!

    Reply
    • Avatar

      Happy Holidays to you too! Thanks for the note!

      Reply

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