6 breakfast sausage
8 oz. sharp cheddar cheese, shredded
1 tbsp. flour
4 oz. Monterey jack cheese, shredded
6 eggs
1/2 c. Half & Half (I use whole milk)
1 tsp. Worcestershire sauce

Cook sausage, drain. Toss cheddar cheese with flour, place in ungreased round dish. Sprinkle jack cheese over top, beat eggs, milk and Worcestershire sauce; pour over cheese. Arrange sausage in spoke fashion on top, cover and refrigerate up to 24 hours. About 1 1/4 hour before serving uncover and let stand room temperature for 30 minutes. Preheat oven to 350 degrees and bake 35 to 40 minutes or until eggs custard is set when dish is shaken.