1 pound Spicy breakfast sausage
3 /4 cup Onion, diced
1 /4 cup Green bell pepper, sliced
1 /4 cup Red bell pepper, sliced
1 tsp Garlic
2 tsp Creole Seasoning
1 tsp Cayenne pepper
10 Eggs, beaten
1 cup Half and Half
1 tsp Dry mustard
6 slices White bread, crusts removed (croissants can be substituted)
6 slices Wheat bread, crusts removed (croissants can be substituted)
1 cup Sharp cheddar, shredded
1 cup Monterey jack cheese, shredded
2 tsp Hot Sauce
Preheat oven to 325 degrees.
Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic, and seasoning and cook five minutes. Set aside.
Mix together eggs, half and half, and dry mustard in a mixing bowl. Cut the bread (or croissants) into small cubes. Fold the bread, cheeses and sausage mixture into the eggs. Mix well and place in a buttered two-quart baking dish.
Bake for 40-50 minutes. Allow to rest for 15 minutes before serving. Yield: eight servings