Liz's Southwest Sausage Bake has been such a hit at brunch meetings and has generated so many requests for the recipe that I thought we might as well post it to the blog.
6 flour tortillas (10 inches), cut into ½ inch strips
4 cans (4 oz each) chopped green chilies, drained
1 lb. bulk pork sausage, cooked and drained
2 cups (8 oz.) Shredded Monterey Jack cheese
10 eggs
½ cup milk
½ tsp. each salt, garlic salt, onion salt, pepper and ground cumin
paprika
2 medium tomatoes sliced
Serve with sour cream and salsa
In a greased 13in. x 9in. x 2in. baking dish layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk, and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Makes 12 servings.