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Southwest Sausage Bake Recipe

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This recipe for Southwest Sausage Bake, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Moats


1 16 oz. pkg bulk pork sausage with sage
6 Flour tortillas cut into 1" squares
4 (4 oz) cans chopped green chilis
2 Cups shredded Monterey Jack cheese
10 Eggs
1/2 C Milk
1/2 tsp salt
1/2 tsp Garlic salt
1/2 tsp Onion salt
1/2 tsp Black pepper
1/2 tsp ground Cumin
2 Tomatoes (or to taste), sliced

Heat a large skillet over med-high heat. Cook and stir sausage until browned and crumbly (5-7 min). Drain and discard grease.

Grease a 10x9" baking dish. Layer half of the tortilla pieces into the bottom of the prepared dish. Top with 2 cans green chilies, half the sausage, half the cheese. Repeat layering. Beat eggs, milk, salts, pepper and cumin together in a bowl. Pour over the layers in the baking dish. Cover refrigerate 8 hours or overnight.

Remove dish from refrigerator & let stand at room temperature for 30 minutes. Preheat oven to 350 F. Bake the casserole for 50 minutes. Arrange a layer of tomato slices on top of the casserole & continue baking until a knife inserted into the middle of the casserole comes out clean.




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