Southwestern Sausage and Cheese Casserole
| Yield: | 12 Servings |
| Categories: | Southwestern, Breakfast, Eggs, Pork |
| 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 |
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