Breakfast Casserole Number 3

Breakfast

Ingredients

1 lb Spicy Andouille Sausage, cut into ½ inch dice
¾ cup Onion, diced
¼ cup Green bell pepper, sliced
¼ cup Red bell pepper, sliced
1 tsp Garlic
1 tsp Creole Seasoning
1 tsp Cayenne pepper
10 Eggs, beaten
1 cup Half and Half
1 tsp Dry mustard
5 Croissants
¼ cup Soft butter
1 cup Smoked cheddar cheese, shredded
1 cup Pepper jack cheese, shredded
1 tsp. Hot Sauce

Instructions

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.

Combine the eggs, half and half, and dry mustard in a mixing bowl. Using the softened butter, butter both sides of each croissant. Cut the 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 35-45 minutes. Allow to rest for 15 minutes before serving.

Yield: 8-10 servings

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