Texas Brunch Casserole

From the kitchen of Jeanette Davis (compliments of Pam Schutze)

Ingredients:

6 slices white bread, crust removed

1 pound ground sausage

4 cups monterey jack cheese

6 eggs

1 tsp seasoned salt

1 tsp ground cumin

1 tsp dry mustard

1 can chopped green chiles

1 Jalapeno, chopped

2 cups half and half

1 onion, finely chopped

Directions: (make one day ahead)

1. Lightly butter each slice of bread.  Place bread in a 9 x 13 inch buttered glass baking dish.

2. Brown sausage with onion. Spread sausage over bread. 

3. Sprinkle 4oz drained, chopped green chiles and 1 fresh chopped jalapeno over sausage.  Sprinkle with 4 cups grated monterey jack cheese.   

3.  In bowl, mix seasoned salt and ground cumin to 6 beaten eggs.  Add dry mustard and half and half and mix well. 

4.  Pour egg mixture over sausage and chiles.  Cover with foil and refrigerate overnight.

After the mixture has set overnight, you may freeze it for later use or remove foil and bake for 45 minutes at 350 degrees or until casserole is bubbly and lightly browned on the top.  From Freezer, let thaw in refrigerator and bake as directed.  This dish reheats easily.