Southwestern Egg Casserole

This is a great brunch dish, but may be a little spicy.  For a milder version, use plain Monterey Jack Cheese.  Easily made ahead and refrigerated.


1 lb. mild or hot ground pork sausage
1 onion, chopped
1 green pepper, chopped
2 (10 ounce) cans Rotel tomatoes and green chilies, undrained
8 (10 inch) flour tortillas, cut or torn in bite size pieces
3 cups or 12 ounces of Monterey Jack with peppers or plain
6 eggs
2 cups milk
1 t. salt
1/2 t. pepper
1/4 cup chopped cilantro
Cook sausage in medium skillet until done; drain and return to skillet.  Add onion and green pepper to skillet with sausage.  Saute till vegetables are tender, about 5 minutes.  Add Rotel tomatoes and green chilies and cook on low 10 minutes.
Layer half each of tortilla pieces, sausage mixture and cheese in a lightly greased 9x13 baking dish.  Repeat layers.
Whisk together next four ingredients and pour over layers in dish. Bake, uncovered, 350 for 30 minutes or until lightly browned and set in center. Sprinkle with cilantro before serving.  Serve with sour cream, salsa, pico de gallo and or guacamole.