Tex-Mex Tortilla Bake

• 5 large whole wheat tortillas, cut into 1-inch-wide strips
• 1 lb. (450 g) hot Italian sausage, casings removed, cooked and drained
• 2-1/2 cups Cracker Barrel Shredded Habanero Heat Cheese
• 8 eggs
• 1/2 cup milk
• 1 can (127 mL) chopped green chiles, undrained
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 1/2 tsp. paprika
• 2 cups grape tomatoes, halved

1. Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
2. Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish.
3. Sprinkle with paprika.
4. Refrigerate overnight.
5. Heat oven to 350 degrees F. Spread tomatoes over casserole ingredients.
6. Bake, uncovered, 45 to 50 min.
7. or until centre is set and edges are lightly browned.

whole wheat tortillas, sausage, cheese, eggs, milk, green chiles, garlic powder, ground cumin, ground black pepper, paprika, grape tomatoes

Taken from www.kraftrecipes.com/recipes/tex-mex-tortilla-bake-152052.aspx (may not work)