This casserole is always popular whenever I make it. The original recipe came from a lady at church. Only thing I do different is using venison sausage instead of pork sausage. Other peppers can be used as well. I like to add some thai hot peppers from the garden to give it a little more kick.
here's the recipe.
4 cups of monterey jack & colby cheese - shredded
1 cup milk
2 Tbs. Flour
1 pkg sausage (1 pound)(I use my recipe for venison sausage)
1 jar pickled jalapeno slices
In casserole dish sprinkle flour in bottom. Then add grated/shredded cheese. Mix eggs and milk together, then pour on top of cheese. Add browned sausage and put jalapeno slices on top. refrigerate overnight. Bake at 350 degrees Fahrenheit for 1 hour.
other cheeses can be used also. I have used mexican blend and taco blend cheese (this is sold under various brand names at the grocer). I've also used blends of white sharp cheddar and colby. If in a hurry this can be done up the same day it is going to bake. I recommend a little non stick spray (like pam) if doing the same day and not allowing it to refrigerate over night.