FIESTA BRUNCH Vikki Mills

2 cans (7oz) diced green chilies

6 corn tortillas cut into strips

1 lb. hot bulk country sausage, crumbled, cooked and well drained

1 lb. Monterey Jack cheese, shredded

8 extra large eggs, beaten

½ cup milk

½ tsp. salt

½ tsp. fresh ground pepper

½ tsp. ground cumin

½ tsp garlic salt or (I used 3-4 cloves minced garlic sautéed with the sausage)

½ tsp onion salt or (I used ½ large sweet onion sautéed with the sausage)

2 large tomatoes, sliced

½ tsp. sweet Hungarian paprika

Sour cream

Salsa

In a large 9 x 13 inch (sprayed with Pam) baking dish, spread half of the chilies. Top with half of the tortilla strips, 1/2 of the cooked sausage, (garlic and onion if used), and ½ of the shredded cheese. Repeat the layers. Beat the eggs, milk and all of the flavorings, except the paprika. Pour this mixture over the layered ingredients. Arrange the sliced tomatoes over all and sprinkle the paprika over the top. Cover with plastic wrap and place in the refrigerator overnight. Remove from the refrigerator 1 hour before baking. Bake in a preheated 350 oven for 50 to 60 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa on the side. Makes 12 –15 servings.

This may be frozen after it has been baked, and then reheated.