Ingredients
1 pound bulk pork sausage1 pound ground beef1 small onion, chopped3/4 cup sliced fresh mushrooms1/2 cup chopped green pepper1 to 1-1/2 teaspoons salt1/4 to 1/2 teaspoon pepper2 tablespoons butter, melted2 cups shredded cheddar cheese, divided12 large eggs, lightly beaten2/3 cup heavy whipping cream
Preparation
In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; crumble meat; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13x9-in. baking dish. Sprinkle with 1 cup cheese. Pour eggs over cheese. Top with meat mixture.
Pour the cream over meat mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 325°. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
