Ingredients: |
Ingredients: 6-8 slices white bread, broke into pieces
4 cups freshly shredded Colby jack or cheddar cheese (freshly grated cheese doesn't have anti-caking powder in it and melts better)
12 ounces pork sausage
1/4 medium onion , chopped
1/2 red bell pepper , chopped
4 ounce can diced green chiles
6 large eggs
2 cups milk
1 teaspoon Kosher salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
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Directions: |
Directions:Lightly butter or grease a 9x13'' baking pan.
Tear bread into uneven pieces. Arrange the bread in the baking dish to cover the bottom of the pan, with no spaces.
Brown sausage in a skillet over medium heat. Drain grease and remove to plate.
Add onions and bell peppers to skillet and sauté until slightly tender, 3-5 minutes. Add green chiles.
Sprinkle freshly grated cheese evenly over the the bread. Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
Whisk the eggs in a medium sized mixing bowl until broken. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.
Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight, or refrigerate for at least 6 hours to meld the flavors together.)
In the morning:
Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown.
Allow to cool for 15 minutes before cutting into it and serving. Eat, enjoy! |
This recipe for Overnight Egg and Sausage Breakfast Casserole is from