Overnight Sausage and Egg Casserole
- 6-8 slices white bread*
- 1/4 about 1/4 C softened butter (just for buttering the bread slices)
- 4 C grated colby jack cheese
- 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
Adapted from ourbestbites
Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 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. 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 (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.