Description
A stress-free overnight casserole with layers of bread, cheese, sausage, and green chiles soaked in a seasoned egg custard, perfect for holiday mornings.
Ingredients
- 6-8 slices plain white sandwich bread
- Butter, very soft
- 2 cups Jack cheese, shredded
- 2 cups cheddar cheese, shredded
- 12 ounces pork sausage, crumbled and browned
- 1 (4-ounce) can green chiles
- 6 large eggs
- 2 cups milk
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry mustard
Instructions
- Remove the crusts from your bread slices and lightly butter one side of each piece. Arrange the bread butter-side-down in a 9×13-inch baking dish.
- Grate your Jack and cheddar cheeses and sprinkle both evenly over the bread layer.
- Scatter the cooked and crumbled sausage over the cheese evenly. Sprinkle the green chiles on top.
- In a mixing bowl, whisk the eggs and then add the milk and all seasonings. Whisk thoroughly.
- Pour the egg mixture evenly over the assembled layers and make sure it reaches all the edges.
- Cover the dish and refrigerate for at least 8 hours or overnight.
- Preheat your oven to 350°F. Bake uncovered for 50-60 minutes until the center is puffed and set.
- Let cool for about 10 minutes before serving.
Notes
Serve with fresh fruit or hash browns for a complete breakfast. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American