4 large eggs
1 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound mild ground pork sausage (homemade)
1 small onion, chopped
1/4 green bell pepper, chopped
1 (10-ounce) cans diced tomatoes and green chiles
4 (10-inch) flour tortillas, torn into bite-size pieces
Cook sausage, onion and pepper in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain and return to skillet.
Stir in Rotel tomatoes; reduce heat and simmer 10 minutes.
Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.
Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired. **I prefer to cook immediately.
(IMO: Chilling makes the tortillas mushy.)
Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly. *May take longer.
