Southwest Breakfast Casserole Tex-Mex & Southwest

Ingredients

• 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

Instructions

Lightly butter both side of bread slices and place in 9x13-inch baking dish.

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.