Yield: Serves 8-12
6 slices buttered bread
8 eggs, well beaten
1/2 cup sour cream
1 pound raw sausage
1/2 pound sharp cheddar cheese (2 cups grated)
1 can chopped green chilies (or substitute 1/2 cup chopped spinach or broccoli)
Instructions:Coat a 9x13-inch pan with vegetable spray. Place bread in pan, buttered side down. Beat eggs and sour cream together and pour over bread. Crumble sausage over egg mixture and bread. Mix cheese and chilies and sprinkle over sausage. Refrigerate 8 hours or overnight.
In the morning: Bake at 350 degrees F for 1 hour. Cut into squares and serve.