1 9x13 baking dish sprayed with Pam or other non stick spray
1 bag of coutons (I use the garlic herb or butter flavor)
10 eggs
1 cup milk
1/2 cup heavy cream or just add an additional 1/2 cup if no cream
1 package maple sausage
6 slices bacon
1 small bag of mozz/chedder cheese mix
2 tablespoons Italian seasoning (if no seasoning, use a mix of oregano, basil)
1/2 tablespoon garlic powder/salt
1 teaspoon chili powder
Pinch salt and pepper

1 9x13 baking dish sprayed with Pam or other non stick spray 1 bag of coutons (I use the garlic herb or butter flavor) 10 eggs 1 cup milk 1/2 cup heavy cream or just add an additional 1/2 cup if no cream 1 package maple sausage 6 slices bacon 1 small bag of mozz/chedder cheese mix 2 tablespoons Italian seasoning (if no seasoning, use a mix of oregano, basil) 1/2 tablespoon garlic powder/salt 1 teaspoon chili powder

This will set in the fridge over night.

Place croutons in sprayed pan. Whisk the eggs, milk and or cream, and seasoning in a bowl. Pore over croutons.
Cook sausage on stove top until well cooked and drain on paper towels. If you would like bacon as well do the same and after cooled, cut up into small pieces. Sprinkle meat ontop of dish and then add the cheese evenly. Cover with foil and place in fridge.

In the morning, preheat oven to 350. Take quiche out of fridge and let stand out while oven is pre-heating.

Bake for 40-45 minutes. Take out of oven and ready to go.

Some like veggies and if so, take what you want, saute on stove top and mix with egg mixture prior to adding to dish.