Southwest Sausage Bake
6 flour tortillas (10-in), cut into 1/2-in strips
4 cans (4oz each) chopped green chilies, drained
1 lb. bulk pork sausage, cooked and drained
2 cups (8oz) shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 tsp each salt, garlic salt, onion salt, pepper, and ground cumin
Paprika
2 medium tomatoes
Sour cream
Salsa
In greased 13x9x2 baking dish, layer half the tortilla strips, chilies, sausage and cheese. Repeat layers. In bowl, beat eggs, milk, and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate over night.
Remove from refrigerator 30 min. before baking. Bake uncovered at 350º for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer, or until knife inserted into middle comes out clean. Let stand 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings