Southwest Sausage Bake

Recipe View 7 mins In a large skillet, crumble and cook the pork sausage over medium-high heat until browned and cooked through, approximately 5-7 minutes. Drain off any excess grease and set aside.

Recipe View 5 mins Grease a 9x13-inch baking dish. Arrange half of the tortilla squares in a single layer on the bottom of the dish. Evenly distribute 2 cans of chopped green chilies over the tortillas, followed by half of the cooked sausage and half of the shredded Monterey Jack cheese. Repeat these layers: tortillas, green chilies, sausage, and cheese.

Recipe View 3 mins In a large bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, black pepper, and cumin until well combined. Pour the egg mixture evenly over the layered ingredients in the baking dish.

Recipe View 8 hrs Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the tortillas to soften.

Recipe View 30 mins Remove the baking dish from the refrigerator about 30 minutes before baking to allow it to come to room temperature for more even cooking.

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).

Recipe View 1 hrs Uncover the baking dish and bake in the preheated oven for 50 minutes. Remove from the oven and arrange the tomato slices on top of the casserole. Return to the oven and bake for an additional 10-15 minutes, or until the tomatoes are softened and a knife inserted into the center comes out clean. Let the casserole rest for 10 minutes before slicing and serving.

Recipe View 0 mins Serve warm, and enjoy!