Baked Sausage and Eggs

Here is a recipe for a breakfast casserole that my family eats each Christmas morning.

6 breakfast sausage links or 1/2 pound bulk sausage
8 ounces sharp cheddar cheese, shredded
1 tablespoon flour
4 ounces Monterey Jack cheese, shredded
6 eggs
1 tablespoon Worcestershire sauce
1/2. cup half and half

Cook sausage according to package instructions. Drain off fat; set aside. In a medium bowl, toss cheddar cheese and flour. Place in ungreased 1 1/2 quart shallow round baking dish. Evenly sprinkle with Monterey Jack cheese. In a medium bowl, beat eggs, Worcestershire sauce, and half and half 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. When using bulk sausage, spread evenly on top. Use a 9x13 dish when the recipe is doubled.