6 slices white bread (trim crust)
Softened butter
2 c. shredded Cheddar cheese
1 lb. cooked & drained pork sausage
2 c. Jack cheese
1 (6 oz.) drained diced green chilis
1/2 tsp. garlic powder
1/2 tsp. pepper
6 eggs
2 c. milk
1 tsp. salt
1/2 tsp. paprika
1 tsp. oregano
1/4 tsp. dry mustard

Trim crust from bread. Butter one side. Place butter side down in 9 x 13 inch (deep) baking dish. Sprinkle 2 cups shredded Cheddar cheese over bread. Then add cooked and crumbled pork sausage. Sprinkle 2 cups shredded Jack cheese. Add drained and diced green chilies.

In separate bowl beat 6 eggs and 2 cups milk together; add all spices, beat together until well mixed. Pour milk mixture over cheese and sausage. Cover with foil. Chill overnight (12 hours). Bake uncovered at 350 degrees for 50 minutes. Outside edges will be brown. Do not overbake. Let stand 10 minutes before serving, but serve hot.