Makes 6-8 servings. I will divide between two 8"x8" pans
1 pound bulk pork sausage
8 slices sourdough French bread
4 cups shredded cheddar cheese
3 cups milk
1 4-oz can diced green chile peppers, undrained
1 tsp salt
1/4 tsp black pepper
In a skillet cook and crumble sausage until no longer pink; drain on paper towels.
Arrange bread slices in the bottom of a 13x9x2 inch baking dish, tearing it to fit if necessary. Sprinkle cooked sausage evenly over bread; top with cheese. Beat together eggs, milk, undrained chile peppers, salt, and black pepper; pour over cheese. Cover and refrigerate at least 1 hour or up to 2 days.
Cover with plastic wrap and foil. Freeze.
Defrost completely in refrigerator. Remove plastic wrap and foil. Bake at 325 degrees uncovered for 1 1/2 hours.
Source: Super Suppers Cookbook