A great lower carb recipe for a special brunch.
| 6 |
|
(6-inch) corn tortillas, cut into 1/2-inch strips |
| 1 |
|
pound hot Italian sausage, cooked, drained |
| 16 |
|
(3/4-ounce) slices LAND O LAKES® Deli Monterey Jack Cheese or American Cheese |
| 1 |
|
(4-ounce) can chopped green chiles, drained |
| 8 |
|
eggs |
| 1/2 |
|
cup milk |
| 1/2 |
|
teaspoon garlic salt |
| 1/2 |
|
teaspoon chili powder |
| 2 |
|
large tomatoes, each cut into 6 thin slices |
|
|
Paprika |
Arrange
1/2 tortilla strips,
1/2
sausage and
1/2
cheese in greased 13x9-inch baking pan. Layer with remaining tortilla strips and sausage; sprinkle with green chiles. Top with remaining cheese slices.
Combine milk, eggs, garlic salt and chili powder in large bowl; mix well. Pour over cheese. Arrange tomato slices over cheese; sprinkle with paprika. Cover; refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until set in center and edges are lightly browned. Cut into squares. Serve with sour cream and salsa.
