Chile Relleno Casserole

By LRay

A great do-ahead recipe for breakfast. This recipe is especially useful during the holidays or when you have a house full of company.

Ingredients

• 8 Slices firm WHITE BREAD with edges trimmed. (Butter to spread on Bread).
• 2 Cups of CHEDDAR CHEESE, shredded
• 1 Pound browned and crumbled SAUSAGGE
• 2 Cups of MONTERREY JACK CHEESE
• 1 4-ounce can of diced GREEN CHILES with seeds removed
• 6 EGGS
• 2 Cups of MILK
• 1 tsp SALT
• 2 tsp PAPRIKA
• 1 tsp OREGANO
• 1/2 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1/4 tsp DRIED MUSTARD

Preparation

Step 1

Trim the BREAD crust and spread one side with BUTTER.
Lay buttered side of BREAD down in 9 X 13 Pan.
Sprinkle CHEDDAR CHEESE over BREAD.
Sprinkle with SAUSAGE and then MONTERREY JACK CHEESE.
Top with chopped CHILES.
In a bowl beat EGGS; add MILK and SEASONINGS until well blended.
Pour EGG mixture over CHEESE.
Cover and chill overnight.
Bake uncovered 50 minutes at 350º.
Let stand for 10 minutes before serving.
Freezes well also.