Southwest Sausage Cheese Bake

6 flour tortillas (10") cut into 1/2" strips
4 cans (4 oz each) chopped green chilies, drained
1 lb bulk pork sausage, cooked and drained
2 cups (8 oz) shredded Monterey Jack cheese (I've used cheddar)
10 eggs
1/2 cup milk
1/2 tsp of each- salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour cream and salsa

In a greased 13" x 9" baking dish, layer half of the tortilla strips, chilies, sausage, and cheese. Repeat layers. In a bowl, beat eggs, milk and seasoning; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350 for 50 minutes. Arrange tomato slices over the top. Bake 10 to 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.

Yield: 12 servings.

Note: Easily cuts in 1/2