Green Chile Egg Casserole with Sausage

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Cut the corn tortillas into strips that are 1-2 inches long and ½-inch wide.
8 corn tortillas
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Cook sausage in a saucepan over medium heat. Use a spoon to break the sausage into crumbles and cook 4-5 minutes, until no longer pink.
1 pound hot bulk sausage
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Spray a 9x9 or 9x13 pan with nonstick spray.
Spread half of the chiles onto the bottom of the baking dish.
Sprinkle half of the tortilla strips over the chiles.
Add half of the sausage on top of the tortilla strips.
Top with half of the cheese.
Repeat layers.
16 ounces diced green chiles, 16 ounces shredded Monterey Jack cheese
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Whisk the milk and eggs together in a large bowl, until they are well beaten. Add in the spices and mix well. Pour the egg mixture evenly over the top of the layered ingredients. Cover and refrigerate overnight.
8 large eggs, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika
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When ready to bake, preheat the oven to 350°F (177°C).
For a 9x13 pan, bake covered for 50-60 minutes.
For a 9x9 pan, bake covered for 70-80 minutes.
Remove from the oven once the middle is fully set. Let stand for 10 minutes before serving. Serve with desired toppings.
Topping Options: Avocado slices, tomato slices, jalapeno slices, diced green onion, sour cream, salsa