Overnight Breakfast Casserole

Overnight Breakfast Casserole Recipe

8 eggs, beaten with a fork
2 cups milk
1 t. salt
1 t. pepper
1 t. dry mustard
2 green onions, thinly sliced
1 small tomato, seeded and diced
1 can mild green chiles (or 1 – 2 fresh roasted green chiles)
8 slices soft bread (white or wheat)
2 cups grated cheddar cheese
1 cup cubed ham (or cooked, crumbled sausage)

Mix eggs, milk and seasonings. In a 9 x 9” glass or ceramic baking dish sprayed with cooking spray, layer half the bread slices, vegetables, ham and cheese. Repeat with remaining ingredients. Pour egg mixture over all. Cover with plastic wrap and refrigerate overnight. Bake at 325 degrees for one hour, or until completely set.