Cheese and Sausage Breakfast Casserole Version Two

 This version of the cheese and sausage casserole is, I believe, easier to make, has fewer calories, is very moist, and is definitely a meal you make the day before.  Just refrigerate overnight letting all the ingredients meld together before baking the next morning.

Ingredients:

1 lb breakfast sausage. (Here are several options to include mild, medium, or hot sausage depending on your taste.  You can also substitute turkey sausage to reduce the fat content)

2 8oz bags of shredded Colby-Jack Cheese.  (Here too you can substitute or mix and match cheese types like a coly-jack and a swiss)

12 eggs

1 small carton of heavy whipping cream

1/2 a small yellow onion (Optional as is a small green or red bell pepper chopped up)

Preparation:

Cook sausage chopping it up as it cooks.  When it is still pink add the onion and peppers if you are using them and continue cooking until everything is cooked,

Coat a 9 x 13-inch baking dish (I use glass) with PAM

Take the first bag of cheese and spread it across the bottom of the baking dish.  Crack the eggs on top of the cheese as evenly as you can across the dish then when done break each of the yokes but do not stir.  Next, move the crumbled sausage (and onions/peppers) into the dish again distributing them as evenly as possible. Take the second bag of cheese and spread it over the top.  Drizzle the carton of heavy whipping cream over the entire dish.  Cover with aluminum foil and refrigerate overnight.

Next morning place the covered dish in the oven and set the oven to 350.  Cook for 40 minutes covered, then remove the foil, rotate the dish,
and continue cooking for another 30 minutes.  Let stand for ten minutes before serving.