Prepare this southwestern-style breakfast casserole the night before and all you'll have to do is bake it in the morning, freeing up more time for you to enjoy family and friends.

Breakfast Casserole

6 (1/2-inch) slices of bread - trimmed of crust and buttered
1 1/2 cups shredded cheddar cheese
1 pound country sausage, cooked and drained
1 1/2 cup shredded Monterey Jack cheese
1 (4-ounce) can diced mild green chilies
10 large eggs
2 1/2 cups half-and-half

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground pepper

1/4 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon paprika

1. Place prepared bread in greased 13 x 9 x 2-inch baking pan. Sprinkle in order given the cheddar cheese, sausage, Monterey Jack cheese and chilies.
2. Combine eggs, half-and-half and seasoning, mixing well. Pour mixture over layers. Cover and refrigerate overnight.
3. Bake at 350°F (175°C) for 50 minutes. Let set for 10 minutes before serving.

Makes 6 servings.