Evie’s Southwest Egg Casserole
Contributed byEvie Kennedy
Ingredients
- 12 slice bread
- 4 eggs
- 2 cup milk
- 1 pound Monterey Jack cheese (grated)
- 1 pound sharp cheddar cheese (grated)
- 1/2 teaspoon salt
- 1 cup cornflakes (crushed)
- 2 tablespoon butter (melted)
- 1 can green chilies (4-oz, drained)
- 1 can green chilies and tomatoes (4-oz)
- 1 teaspoon dry mustard
- 1/8 teaspoon pepper
- 1 pound Bob Evans zesty sausage (cooked and drained well)
Yield: 6 Servings
Prep Time: 1 hour
Cook Time: 35 minutes
Instructions
Grease a 9 x 13-inch pan. Line with half of the bread, cooked sausage and cheeses. Repeat layer of bread. Mix eggs, milk, seasonings and chilies together. Pour over casserole. Refrigerate 6 to 8 hours or overnight. Top with cornflake crumbs and melted butter. Bake at 350° or until bubbly. If the top gets too dark, cover with foil.
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