1-Prepare your baking dish: by layering the buttered white sandwich bread (crusts removed and buttered on one side) at the bottom. Make sure the bread is evenly spread to create a solid base for the flavors to soak in. Next, add the shredded cheese mixture over the bread, followed by the cooked and crumbled pork sausage and the small canned green chiles with their juice.

2-Whisk together the egg custard in a large bowl: Combine 10 large eggs with 2 cups (480 ml) of milk, then mix in the seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon dry mustard. Pour this mixture evenly over the layered ingredients, pressing down gently to help everything absorb the custard.

3-Cover the dish and refrigerate: it for at least 4 to 6 hours, or up to 24 hours for the best results this step lets the bread soak up all those flavors. In the morning, preheat your oven to 350°F (175°C) and bake the casserole uncovered for 50 to 60 minutes until it’s puffed, set, and golden brown on the edges. Let it cool for about 10 minutes before serving to make slicing easier and enjoy those 8 hearty servings.

4-Preheat oven to 350°F (175°C) and remove the casserole from the fridge to warm slightly.

5-Bake uncovered for 50-60 minutes until golden and set.

6-Cool for 10 minutes, then slice and serve.