- 1 pound bulk pork sausage
- 1 package (6 ounces) onion and garlic croutons
- 2 cups cubed mild cheddar cheese
- 2 cups cubed Monterey Jack cheese
- 12 Eggland's Best Eggs, beaten
- 1/2 cup milk
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a skillet, cook sausage over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper.
- Bake, uncovered, at 350° for 40-45 minutes or until the top is lightly browned and a knife inserted near the center comes out clean. Serve immediately.Yield: 6-8 servings.
1 serving (1 piece) equals 591 calories, 43 g fat (21 g saturated fat), 407 mg cholesterol, 1,054 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.