Ingredients

The following ingredients have 4 Servings
  • 1 lb. sausage
  • 1 large clove garlic (minced)
  • 8 corn tortillas (sliced into small strips)
  • 1 1/2 cups pepper jack or cheddar cheese
  • 1 5.5 oz. can chopped mild green chilies
  • 7 large eggs
  • 1 cup milk
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 large ripe tomatoes (sliced)
  • 1 teaspoon chili powder
  • Sour cream

Instruction

  • In a large skillet, crumble and cook sausage until no longer pink. Drain off excess grease, then add garlic and cook until fragrant—1 to 2 more minutes.
  • Lightly coat a 9x13 baking dish with cooking spray. Evenly layer in this order: 1) half the chopped chilies, 2) half the tortilla strips, 3) half of the sausage, and 4) half of the cheese. Repeat the layers with the remaining chilies, tortilla strips, sausage, and cheese.
  • In a medium bowl, whisk together the eggs, milk, cumin, onion powder, salt, and pepper. Pour over layered casserole. Place thin slices of tomato over the top, then sprinkle with chili powder (may use more or less to taste). Cover with plastic wrap and refrigerate overnight to "cure".
  • The next morning, preheat oven to 375 degrees. Bake casserole for 45-55 minutes, or until the top is golden and the sides are a rich brown color. Allow to set for 5 minutes before cutting into equal pieces. Serve with a dollop of sour cream and salsa, if desired.