This is an overnight breakfast casserole, meaning that you will prepare it the night before and bake it in the morning. 

Instant Pot Instructions:

1. Spray the Instant Pot with non-stick cooking spray.
2. Cube the bread and place it in the bottom of the pot.
3. Layer on top the sausage, cheese, cream cheese, green chiles.
4. Whisk together the eggs, milk, mustard, salt, pepper and garlic powder. Pour the mixture over the top. 
5. Cover and refrigerate overnight.
6. In the morning use the slow cook setting on your Instant Pot to cook the casserole for about 2 hours and 30 minutes. Check for doneness and serve.

Slow Cooker Instructions:

1. Spray the slow cooker with non-stick cooking spray.
2. Cube the bread and place it in the bottom of the crockpot.
3. Layer on top the sausage, cheese, cream cheese, green chiles.
4. Whisk together the eggs, milk, mustard, salt, pepper and garlic powder. Pour the mixture over the top. 
5. Cover and refrigerate overnight.
6. In the morning slow cook for about 2 hours and 30 minutes. Check for doneness and serve.

Oven Instructions:

1. Spray a 9×9 inch pan with non-stick cooking spray.
2. Cube the bread and place it in the bottom of the pan.
3. Layer on top the sausage, cheese, cream cheese, green chiles.
4. Whisk together the eggs, milk, mustard, salt, pepper and garlic powder. Pour the mixture over the top. 
5. Cover and refrigerate overnight.
6. In the morning bake uncovered at 350 degrees for 55 minutes.