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Southwest Breakfast Casserole
A great way to feed a hungry crowd for breakfast.

Prep: 15 minutes
Refrigerate: overnight
Cook: 45 minutes
Servings: Serves 16
6 slices white bread, crust removed
1 lb. beef sausage
4 cups Colby/Montery Jack cheese
6 eggs
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 350F 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.