INGREDIENTS
For the Egg Casserole:
1 lb Wampler’s pork sausage
3 cups cheddar cheese shredded
1 can diced tomatoes drained
1 tsp salt
1 pkg Thomas mini croissants, torn
3 cups milk
1 cup half and half
10 eggs beaten
For the Cold Brew Eggnog NY Egg Creams:
2 oz Cattle Dog Coffee Roasters medium roast Guatemala trade cold brew* recipe follows
2 oz egg nog
2 tsp sugar
1 tsp Hersheys chocolate syrup
4 oz seltzer water
For cold brew coffee
1 cup Cattle Dog Coffee Roasters medium roast ground Guatemala trade coffee
4 cups cold water
INSTRUCTIONS
For the Egg Casserole: Cook sausage until crumbly for 8 minutes over medium heat drain excess fat and place in the bowl with cheese, tomatoes, croissants, and seasoning. Transfer to a greased 9x13-inch pan. In a bowl whisk eggs with milk and a half and a half and pour over sausage mixture cover and let soak overnight. Bake 45 minutes at 350 or until golden let sit 10 minutes. Enjoy
For Cold Brew Eggnog NY Egg Creams: In a fountain glass layer eggnog, coffee and stir in sugar and chocolate syrup together and top off with seltzer water and you got an upgraded NY egg cream
For Cold Brew in a Mason Jar: Place coffee in the bottom of the jar fill it with water and allow it to ferment overnight the next day strain over a fine, mesh strainer over a coffee filter and it’s all ready to go.