This is a great dish to have in your repertoire. I serve this Christmas morning at our yearly brunch. The best part of this dish is you make the day before and then the next morning all you have to do is pop it in the oven while you relax and open stockings. Of course, you can serve this any morning, but it is Christmas morning worthy.
- 1 pound breakfast sausage, cooked through and crumbled
- 2 cans green chilis (7oz each)
- 1 pound Monterey Jack cheese, shredded
- 6 corn tortillas, thinly sliced
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt, pepper, garlic salt, and cumin
Spread half of the chilis on the bottom of a greased 9×13 glass dish. Top with half of the tortilla strips, followed by half of the sausage and half of the cheese. Repeat the layers.
Beat the eggs, milk and seasonings together and then pour over the layers.
Cover and refrigerate overnight.
Back uncovered at 350 degrees for 50 – 60 minutes. Let cool for 10 minutes before serving with sour cream and salsa.
Howler Monkeys and Satay 