Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 7-oz or 4 4-oz 8 lg Eggs
-cans chopped mild 1/2 ts Salt
-green chilies 1/2 ts Garlic salt
6 Corn tortillas, cut into 1/2 ts Onion salt
-1/2-inch strips 1/2 ts Ground cumin
1 lb Bulk hot Italian sausage, 1/2 ts Ground black pepper
-cooked and drained 2 lg Ripe tomatoes, sliced
2 c Shredded Monterey Jack Paprika
-cheese Light sour cream (opt.)
1/2 c Milk Prepared salsa (opt.)

1. The day before serving, prepare casse- role: Grease 13- by 9-inch
baking dish and layer half of chilies, half of tortilla strips, half
of sausage, and half of cheese. Repeat with remaining chilies,
tortilla strips, sausage, and cheese.

2. In medium-size bowl, with fork, beat milk, eggs, salt, garlic salt,
onion salt, cumin, and pepper until well mixed; pour over casserole.
Arrange tomato slices on top; sprinkle with paprika. Cover with
plastic wrap and refrigerate overnight.

3. The next day, heat oven to 350'F. Remove plastic wrap from baking
dish and bake casserole 45 to 55 minutes or until set in center and
edges are lightly browned. Serve with light sour cream and salsa, if
desired.

Nutrition information per serving without sour cream and
salsa-protein: 19 grams fat: 20 grams; carbohydrate: 12 grams; fiber:
2 grams; sodium: 682 milligrams; cholesterol: 187 milligrams;
calories: 298.

Country Living/June/94 Scanned fixed by DP GG

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