Southwest Baked Egg Casserole

• 1 pound Ground Sausage (savory Varieties Only), Browned And Drained
• 7 whole Eggs
• 1 cup Milk
• 2 teaspoons Sugar
• 1/2 cups Flour
• 1 teaspoon Baking Powder
• 1 can Rotel Diced Tomatoes & Chilis, Original Or Hot (10 Oz. Can)
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/4 cups Green Bell Pepper, Diced
• 1/2 cups Butter, Melted
• 1 dash Paprika
• 1 dash Dry Mustard (or A Squirt Of Prepared Yellow Mustard, It Works Just Fine)

1. Note: This dish is great without the meat as well, and you can adjust the degree of spiciness to your liking. I wouldn't suggest using mild Rotel since the eggs need a little kick and can stand up to quite a bit of spice!
2. In a skillet, brown ground sausage and then drain it well.
3. In a large bowl, whisk eggs, milk, sugar, flour, and baking powder until well combined. Add the remaining ingredients, including the browned sausage, and stir to combine.
4. Coat a 3-quart dish with non-stick cooking spray. Pour in the egg mixture and refrigerate overnight.
5. In the morning, bake the casserole in a 350-degree oven for 50-60 minutes or until a knife comes out clean when inserted in the center.
6. Serve alone with sour cream and salsa, or with tortillas.

ground sausage, eggs, milk, sugar, flour, baking powder, tomatoes, cheddar cheese, mozzarella cheese, ubc, butter, paprika, yellow mustard

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/southwest-baked-egg-casserole/ (may not work)