Overnight Egg And Breakfast Casserole

Ingredients

6-8 slices white bread, crust removed

4 cups freshly shredded Colby jack cheese, or cheddar cheese

12 oz pork sausage

1/4 medium onion, chopped

1/2 red bell pepper, chopped

4 oz. can diced green chiles

6 large eggs

2 cups milk

1 tsp salt

1/2 tsp paprika

1/2 tsp dried oregano leaves

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp dry mustard

Directions

1. Remove the crust from the bread slices. Lightly butter or grease 9x13” baking pan.
2. Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces.
3. Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain grease and remove to plate.
4. Add onions and bell peppers to skillet and sauté until slightly tender, 3-5 minutes. Add green chiles.
5. Sprinkle freshly grated cheese evenly over the bread in the 9x13” pan. Add cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
6. Whisk the eggs in a medium sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and whisk well to combine.
7. Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate at least 6 hours).

1. Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown.
2. Allow to cool for 15 minutes before cutting into it and serving.

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