Southwest Breakfast Casserole

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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 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.