This is a real MVP recipe from my sister. I’m pretty picky about egg casseroles and yet really love this one.
She’s made it for us a few times, and this is the first time we tried our own hands at it – John made it for Mother’s Day breakfast. It’s very forgiving. They tell you to assemble it the night before and bake it the next day. We baked it up to the step before putting the tomatoes on top, transported it, reheated it about 20 minutes and then proceeded from the tomato step on. Worked just as well.
6 flour tortillas, cut into 1/2-inch strips
4 cans chopped green chilies, drained
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
10 eggs, lightly beaten
1/2 cup 2% milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
2 medium tomatoes, sliced
In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers.
In a large bowl, whisk the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa (if desired; we don’t, usually).