Southwest Breakfast Casserole
A great way to feed a hungry crowd for breakfast.
Prep: 15 minutes
Cook: 45 minutes
Servings: Serves 16
6 slices white bread, crust removed
1 lb. beef sausage
4 cups Colby/Montery Jack cheese
2 cans chopped green chilis
1 tsp. salt
1 tsp. dry mustard
2 cups half-and-half
-- bottled picante sauce
2 Tbsp. butter or margarine, softened
Lightly butter both side of bread slices and place in 9x13-inch baking
In nonstick skillet, over medium-high heat, brown beef sausage; drain well
and pat with paper towels. Sprinkle sausage over bread slices.
Sprinkle cheese over sausage. Follow with a layer of chopped green chilis.
In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half.
Mix thoroughly. Pour over casserole.
Cover with foil and refrigerate overnight.
To bake, preheat oven to 350°F and bake casserole 45 minutes, or until
bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into
squares and serve with picante sauce on the side.