This is a great recipe perfect for a springtime brunch or in honor of Cinco de Mayo.
6 (6-inch) corn tortillas, cut into 1/2-inch strips
1 pound hot Italian sausage, cooked, drained
12 (3/4-ounce) slices Land O Lakes® Deli American
1 (4-ounce) can chopped green chiles, drained
1/2 cup milk
8 large Land O Lakes® Eggs
1 1/2 teaspoon chili powder
1/2 teaspoon garlic salt
2 large tomatoes, each cut into 6 thin slices
Grease 13x9-inch baking pan.
Arrange half of tortilla strips, sausage and cheese in prepared pan. Layer with remaining tortilla strips and sausage; sprinkle with green chiles. Top with remaining cheese slices.
Combine milk, eggs, chili powder and garlic salt 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, 45-55 minutes or until set in center and edges are lightly browned.
Cut into squares. Serve with sour cream.
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