Recipe: Southwestern Sausage and Cheese Brunch Casserole (make ahead)

SOUTHWESTERN SAUSAGE AND CHEESE BRUNCH CASSEROLE

4 (4 oz.) cans chopped green chilies
6 corn tortillas, cut into strips
1 lb. hot (or mild) Italian sausage, cooked and drained, (You can use Jimmie Dean sausage)
2 cups shredded Monterey Jack Cheese
1/2 cup milk
8 large eggs
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 large tomatoes, sliced
Paprika
Light sour cream and salsa (optional, for serving)

THE DAY BEFORE SERVING:
Grease a 13x9-inch baking dish.

Layer half of chilies, half of tortilla strips, half of sausage and half of cheese. Repeat with remaining chilies, tortilla strips, sausage and cheese; set aside.

In medium bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper together until well mixed; pour over casserole. Arrange the tomato slices on top, sprinkle with paprika.

Cover with plastic wrap and refrigerate overnight.

WHEN READY TO BAKE:
Heat oven to 350 degrees. Remove the plastic wrap from the casserole.

Bake casserole 45 to 55 minutes or until set and edges are lightly browned.

Serve with sour cream and salsa, if desired.

Makes 12 servings
Source: Rosie, 1999