6 breakfast sausage links
8 oz. sharp cheddar cheese, shredded
1 tbsp. all-purpose flour
4 oz. Monterey Jack cheese, shredded
6 eggs
1/2 c. half and half
1 tsp. Worcestershire sauce

Cook sausage. Drain off fat; set aside. In a medium bowl toss cheddar cheese and flour. Place in an ungreased 1 1/2-quart shallow round baking dish. Evenly sprinkle with Jack cheese.

In another bowl beat eggs, half and half, and Worcestershire sauce until well blended. Pour 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 degrees. Bake for 35-40 minutes or until egg custard is set when dish is shaken. Makes 6 servings.