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Meat 
Casseroles
Sausage Casseroles

Lynn's Two Italian Sausage Egg Cheese Casserole

1 lb Bulk pork sausage 
1 lb Bulk italian sausage 
1 med Green pepper, chopped 
1 cup Fresh mushrooms, sliced 
1/2 cup Chopped onion 
2 1/2 cup Onion and garlic croutons 
8 x Eggs 
1 1/2 cup Milk 
1 cup Shredded mozzarella cheese 
1 cup Shredded cheddar cheese 
3 x Roma tomatoes, thinly sliced 
1/2 cup Shredded parmesan cheese 

 Method : 
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.