10 slices day old bread
12 oz. bulk pork sausage
1 med. onion, chopped
1 (4 oz.) can chopped green chilies
2 c. (8 oz.) shredded American cheese
2 c. (8 oz.) shredded Monterey Jack cheese
5 eggs
2 c. milk
1 c. mild salsa

Cut bread into 1" cubes. Cook and crumble pork and fry until it loses pink color. Drain fat. Add drained chilies and cook 1 minute. Set aside. Grease 9"x13" pan. Layer 1/2 bread cubes on bottom. Cover with 1/2 sausage mixture, then 1/2 of cheeses. Repeat layers. Beat eggs and stir in milk and salsa. Pour over layers in pan. Cover and refrigerate overnight. Take out of refrigerator 2 hours before baking. Bake at 325 degrees for 55 minutes or until an inserted knife comes out of center clean. 10 to 12 servings.