1 pound bulk pork sausage
1 pound bulk Italian Sausage
1 medium green pepper, chopped
1 C sliced fresh mushrooms
½ C chopped onion
2 ½ C onion and garlic croutons
1 ½ C milk or half and half
1 C (4oz) shredded mozzarella cheese
1 C (4oz) shredded cheddar cheese
4 Roma Tomatoes, thinly sliced
½ C grated Romano or Parmesan cheese
In a large skillet, cook both sausages until meat is browned. Drain well in a colander, pressing on it with paper towels. Saute onion and green pepper. Spray a 9X13 glass casserole dish. Place croutons in bottom of pan. Top with onion and green pepper mixture. Place ½ the meat on top of the green pepper-onion. Saute the mushrooms briefly in the skillet and place on top of the meat mixture in the casserole. Top with remaining meat. Beat eggs with milk or half and half and pour on top. Cover with saran wrap and let sit 8 hours or overnight in the fridge.
Remove from fridge 30 minutes before baking. Place in a 300 oven for 1 hour. Remove and sprinkle cheddar cheese on top, then the mozzarella. Spread tomatoes on top of that and lastly the Romano cheese. If you have some fresh chives sprinkle a few of those on top. Put back in the oven for about 20 minutes. When you remove it from the oven let it stand for 5 minutes before slicing and serving. Yield: 10-12 servings
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