Serves: 6
Total Calories: 673
Cook sausages according to package directions. Drain off fat set aside.
In a medium bowl, toss together Cheddar cheese and flour. Place in the bottom of an ungreased 1 1/2 -quart shallow round baking dish. Evenly sprinkle with Monterey Jack cheese.
In a medium bowl, beat eggs, half-and-half and Worcestershire sauce until well blended. Pour egg mixture over cheese. Arrange sausages in spoke fashion on top. Cover and refrigerate up to 24 hours.
About 1 1/4 hours before serving, uncover dish and let stand at room temperature for 30 minutes.
Preheat oven to 350°. Bake for 35 to 40 minutes or until mixture is puffed and egg custard is set when dish is shaken. Cut in wedges to serve.
This Baked Sausage And Eggs recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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