Southwest Sausage Bake

Name: Southwest Sausage Bake
Total time: 610
Yield: 12
Ingredients: 1 (16 ounce) package bulk pork sausage with sage; 6 flour tortillas, cut into 1-inch squares; 4 (4 ounce) cans chopped green chilies; 2 cups shredded Monterey Jack cheese; 10 eggs; ½ cup milk; ½ teaspoon salt; ½ teaspoon garlic salt; ½ teaspoon onion salt; ½ teaspoon ground black pepper; ½ teaspoon ground cumin; 2 tomatoes (or to taste), sliced

Recipe by Playtoday123 from allrecipes.com

Breakfast 10 Hr. 10 Mins.

Ingredients

12 servings

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1 (16 ounce) package bulk pork sausage with sage
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6 flour tortillas, cut into 1-inch squares
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4 (4 ounce) cans chopped green chilies
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2 cups shredded Monterey Jack cheese
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10 eggs
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½ cup milk

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½ teaspoon salt
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½ teaspoon garlic salt
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½ teaspoon onion salt
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½ teaspoon ground black pepper
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½ teaspoon ground cumin
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2 tomatoes (or to taste), sliced

Instructions

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
Remove dish from refrigerator and let warm at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.