6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
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