Egg and Green Chile Breakfast Casserole
12 oz. bulk pork sausage
2 (4 oz.) cans chopped green chiles
6 tablespoons milk
2 cups (8 oz.) shredded Cheddar cheese
Brown the sausage in a skillet, stirring until crumbly; drain.
Pour the chiles into a greased 9x13 inch baking dish.
Whisk the eggs and milk together in a bowl.
Pour over the chiles.
Sprinkle with the sausage and cheese.
Bake at 350 degrees for 30-35 minutes or until bubbly.
Yield: 6 servings
|Karen Swanson, Maureen Reid, Jackie Wold, Nancy Burton, Earlene Alauria, Ruth McLeod|