An easy overnight casserole with crumbled sausage, eggs, and cheese.
6–8 slices plain white sandwich bread
Very soft butter for buttering slices
2 cups shredded jack cheese (not pre-shredded from a bag)
2 cups shredded cheddar cheese (not pre-shredded from a bag)
12 oz pork sausage, crumbled and browned (I use Jimmy Dean)
1 4-oz can green chiles
6 large eggs
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 baking dish. You want the bottom of the pan covered with no big gaps, so cut up some pieces like a puzzle to cover the whole pan.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that. Open your can of green chilis and use your hands to sprinkle them over the top of the casserole.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Give the mixture a final whisk before immediately pouring evenly on top of the assembled casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Bake (uncovered) for 50-60 minutes. You’ll want the center to be puffed and set and the outside edges to be golden brown. Let cool for about 10 minutes before serving.
Leftovers can be stored in the fridge and reheated in the microwave.