| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Italian |
Breakfast, Egg, Pork, Southwester |
12 |
Servings |
INGREDIENTS
| 14 |
oz |
Green chiles; mild, chopped |
| 6 |
|
Corn tortillas; cut into 1/2" strips |
| 1 |
lb |
Italian sausage; bulk, hot, cooked and drained |
| 2 |
c |
Monterey Jack cheese; shredded |
| 1/2 |
c |
Milk |
| 8 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Fresh ground black pepper |
| 2 |
lg |
Tomatoes; sliced |
|
|
Paprika |
| 1/2 |
c |
Light sour cream; optional |
|
|
Salsa |
INSTRUCTIONS
The day before serving, prepare casserole: Brease 13-by 9-inch baking dish
anbd layer half of chilies, half of tortilla strips, half of sausage, and
half of cheese. Repeat with remaining chilies, tortilla strips, sausage,
and cheese.
In medium-size bowl, with fork, beat milk, eggs, salt, garlic salt, onion
salt, cumin, and pepper until well mixed; pour over casserole. Arrange
tomato salices on top; sprinkle with paprika. Cover with plastic wrap and
refrigerate overnight.
The next day, heat oven to 350°F. Remove plastic wrap from baking dish and
bake casserole 45 to 55 minutes or until set in center and eedges are
lightly browned. Serve with light sour cream and salsa, if desired.
NOTES : Start 24 hours ahead.
Recipe by: Country Living
Posted to recipelu-digest by Nesb2@aol.com on Feb 8, 1998
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