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.
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 eggs1 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:
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.