Zippy Eggs, continued…

Yesterday, after reading my confession that I suffer from Snack Stress, Lee (hubby) said “you really think you are going to kill someone with your casserole?”

I said of course not! Nobody is going to die from something called “Zippy Eggs”. What an embarrassing obituary that would be. I simply tried to express my irrational fear of cooking for people. How very deep that fear is…

Perhaps I should have said that I simply wrap a lot of myself into the things that I do.

Right now, Zippy Eggs are resting comfortably in my refrigerator, waiting to bake for 45-60 minutes in the oven.

Here is the recipe for Zippy Egg Casserole:

1 pound pork sausage
1 (5.5) ounce package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

1. Place sausage in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

2. In a lightly greased 9X13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with cooked sausage.

3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.

4. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.