Southwest Sausage Bake

• 1 (16 ounce) package bulk pork sausage with sage
• 6 flour tortillas, cut into 1-inch squares
• 4 (4 ounce) cans chopped green chilies
• 2 cups shredded Monterey Jack cheese
• 10 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2 tomatoes (or to taste), sliced

1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
3. Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
4. Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
5. Remove dish from refrigerator and let warm at room temperature for 30 minutes.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

sage, flour tortillas, green chilies, shredded monterey, eggs, milk, salt, garlic salt, onion salt, ground black pepper, ground cumin, tomatoes

Taken from www.allrecipes.com/recipe/241695/southwest-sausage-bake/ (may not work)