Prepare this delicious dish the night before your brunch. Allow it to sit overnight, and pop it into the oven 45 minutes before your guests are set to arrive.
Brown the sausage in a skillet over medium heat, stirring to crumble. Remove from heat, drain fat and set aside to cool.
Lightly spray a large baking dish with cooking spray. Place bread pieces in the bottom of the dish. Layer the sausage over the bread and top with Monterrey Jack cheese. In a medium bowl, whisk eggs, milk, salt and pepper and pour into baking dish over the sausage and bread.
Top with cheddar cheese, cover dish with plastic wrap and refrigerate overnight.
The next morning, heat oven to 325 degrees. Remove plastic wrap from dish and bake casserole 40-45 minutes or until cooked through.
[Special credit and thanks to "Christmas Morning Breakfast" recipe posted on BigOven.com, by jlindorff. I decided to post this as a different recipe since I've used Chicken Sausage here, significantly increased the ingredient sizes in some cases, added cream, and renamed the recipe.]
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 102 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 44.4mg||14 %|
|Sodium 785.6mg||27 %|
|Potassium 286.2mg||8 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14.1g|
|Protein 18.2g||26 %|
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Calories per serving: 238
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