Brunch, Eggs, Mexican, New Mexico, Pork
16 ounces pork sausage, cooked, drained & crumbled
4 cups day-old bread, cut in small cubes
2 cups shredded sharp cheddar
2 12-oz cans evaporated milk
2 4-oz cans whole green chiles, seeded
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/2 teaspoon onion powder
black pepper
Spray a 9x13" pyrex baking dish. Place bread in dish & sprinkle with cheese & cooked sausage. Evenly layer green chiles over sausage.
Combine evaporated milk, eggs & seasonings in medium bowl. Pour evenly over layers in dish. Cover & refrigerate overnight.
Preheat oven to 325 degrees while casserole is coming to room temperature.
Bake about 1 hour, or until golden brown. Cut into squares to serve.