This dish can be assembled the night before and baked the next day, or assembled just before baking.
1 lb (500 g) hot Italian sausage
2 - 4-oz (2- 127 mL) cans chopped green chilies
½ cup (125 mL) shredded sharp Cheddar cheese
½ cup (125 mL) shredded Monterey Jack cheese
6 eggs, beaten
½ cup (125 mL) evaporated skim milk
2 tbsp (30 mL) all-purpose flour
Preheat oven to 350 ̊F (180 ̊C). Spray a 9 x 9inch (23 cm x 23 cm) baking dish with nonstick cooking spray and set aside.
Remove casings from sausage, and brown the sausage in a large skillet over medium heat, breaking up with a wooden spoon as it browns. Drain and spread the sausage in the prepared baking dish. Sprinkle the chopped green chilies over the top and then sprinkle with the cheeses.
Whisk eggs, evaporated milk and flour in a large bowl. Pour over sausage, chilies and cheeses and bake uncovered for 45 – 50 minutes or until firm to touch. Cut egg mixture into bite sized squares and serve with salsa.
Makes 36 servings.
Protein: 4.8 g
Carbohydrate: 1.7 g
Fat: 5.4 g