This is very similar to the breakfast casserole we all make - you make it the night before.

1 pound mild ground sausage
1 small onion, chopped
½ green bell pepper, chopped
2 (10 oz) cans diced tomatoes and green chiles
8 (10 inch) flour tortillas, torn into bite-size pieces
3 cups (12 ounces) shredded Colby-Jack cheese blend
6 large eggs
2 cups milk
1 tsp. salt
½ tsp. pepper

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.

Add chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles: reduce heat and simmer 10 min.

Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13 x 9 dish - repeat layers.

Whisk together eggs, milk, salt & pepper; pour over layers in baking dish. Cover and chill up to 8 hours if desired.

Bake, lightly covered with aluminum foil, at 350 (45 min - 1 hr) or until golden & bubbly.

Makes 6 - 8 servings