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.
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
- Place prepared bread in greased 13x9x2-inch baking pan. Sprinkle in order given the cheddar cheese, sausage, Monterey Jack cheese and chilies.
- Combine eggs, half-and-half and seasoning, mixing well. Pour mixture over layers. Cover and refrigerate overnight.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes. Let set for 10 minutes before serving.
Makes 8 to 10 servings.