Overnight Green Chile Egg Casserole
A delicious breakfast casserole that is great for brunch!
- 8 eggs
- 6 slices bread, crusts removed, cut into half inch squares
- 4 tablespoons (1 half stick) butter, cut into quarter inch squares
- 2 cups milk
- 2 cups green chiles, chopped
- 1.5 cups grated Monterey Jack cheese (or other mixture)
- salt and pepper to taste
In a large bowl, beat the eggs slightly and add the bread butter, milk, chiles, grated cheese, salt and pepper. Mix together and pour into a large rectangular baking pan that has been well greased. Refrigerate, covered, at least 1 hour or overnight. Bake uncovered in a 300 degree oven for 1 hour, until puffed and golden brown.