Egg bakes are always a hit, and this great lower carb recipe is perfect for a special brunch.
Story Behind the Recipe
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6 (6-inch) corn tortillas, cut into 1/2-inch strips
1 pound hot Italian sausage, cooked, drained
3 cups shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
8 large Land O Lakes® Eggs
1/2 cup milk
1/2 teaspoon garlic salt
1 1/2 teaspoon chili powder
2 large tomatoes, each cut into 6 thin slices
Arrange 1/2 tortilla strips, 1/2 sausage and 1 1/2 cups cheese in greased 13x9-inch baking pan. Layer with remaining tortilla strips and sausage; sprinkle with green chiles. Top with remaining cheese.
Combine milk, eggs, garlic salt and chili powder in 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 and salsa.
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