Yield: 12 Servings
|1 pounds||Bulk pork sausage|
|1 pounds||Bulk italian sausage|
|1 medium||Green pepper, chopped|
|1 cup||Fresh mushrooms, sliced|
|½ cup||Chopped onion|
|2½ cup||Onion and garlic croutons|
|1 cup||Shredded mozzarella cheese|
|1 cup||Shredded cheddar cheese|
|3||Roma tomatoes, thinly sliced|
|½ cup||Shredded parmesan cheese|
In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13-in. x 9-in. x 2-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 300 for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place tomatoes over top; sprinkle with parmesan cheese. Bake 20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997