CAMELOT FANTASIES

Southwest Sausage Bake                                                                                                                                                            6  flour tortillas (10 inches), cut into 1/2 inch strips, 4 cans (4 oz each) chopped green chilies, drained, 1 pound pork sausage, cooked & drained, 2 cups (8 oz) shredded Monterey Jack cheese, 10 eggs, 1/2 cup milk, 1/2 tsp each-salt, garlic salt, onion salt, pepper & ground cumin, Paprika, 2 medium sliced tomatoes. In a greased 13 x 9 inch baking dish, layer half of the tortilla strips, chilies, sausage & cheese. Repeat layers. In a bowl, beat the eggs, milk & seasonings; pour over cheese. Sprinkle with paprika (just enough to season). Cover & refrigerate overnight. Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes. Let stand for 10 minutes before cutting. Yields 12 servings. (Notes from me: I don't like sausage, but my family does, at times I will substitute thick sliced bacon for sausage. You can also use smoked sausage also. If you want it meatless, add more veggies like colored bell peppers, onions, mushrooms. I also set out small bowls of salsa & sour cream for everyone to spoon on top of their serving of this casserole. I serve this casserole with crusty French bread or Sourdough bread toasted & slathered in butter or herb butter. This is so easy to prepare & can be eaten for Supper or Breakfast.) Enjoy & Blessings.