Overnight Egg and Sausage Breakfast Casserole

1. Remove the crust from the bread slices. Lightly butter or grease a 9x13'' baking pan. 
2. Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces. 
3. Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate. 
4. Add onions and bell peppers to skillet and saute until slightly tender, 3-5 minutes. Add green chiles. 
5. Sprinkle freshly grated cheese evenly over the the bread in the 9x13'' pan.  Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
6. Whisk the eggs in a medium sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.  
7. Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)

In the morning:

1. Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown. 
2. Allow to cool for 15 minutes before cutting into it and serving.