about 6 flour tortillas
4 small cans of chopped green chiles drained and rinsed in a sieve
1 pound grated cheese
1 pound breakfast sausage browned and crumbled
5 eggs, beaten
2 cups milk
1 teaspoon kosher salt
Grease a 9- by 13-inch baking dish.
Cover the bottom of the dish with tortillas, overlapping as little as possible.
Now sprinkle the tortillas with 1/2 of the chiles, 1/2 sausage and 1/3 of the cheese, then add another layer of tortillas and top it with the rest of the chiles, sausage and another 1/3 of the cheese. Add the final layer of tortillas, sprinkle it with the remaining cheese, and then whisk together the eggs, milk, and salt in a bowl, and pour this over the whole casserole.
- Cover and refrigerate overnight.
In the morning, place in cold oven and let come to temp with the oven, heat the oven to 350.
Bake for about 35-50 minutes until browned around the edges, and it will not jiggle or just the tiniest bit in the center.
Let it sit 5 or 10 minutes before cutting it, so that it has time to firm up. If you cut into it, and it's very obviously not cooked through (e.g. raw egg), then pop it back into the oven for 10 more minutes, no biggie. (I only mention this because it happened to us once.) But what is normal is for there to be a little bit of clearish liquid that separates out as you slice it: this is from the chiles and is fine.
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