It's another Fall day in the south and we're cooking up some easy foods and stuff! 👌😉🍁😄

Overnight Southwest Sausage Bake:
Ingredients:
NOTE: This is the original recipe, I changes up a few things to use up some of the things I had in the refrigerator. 😉👍👍

6 flour tortillas (10 inches), cut into 1/2-inch strips
4 cans (4 ounces each) chopped green chiles, drained (NOTE: I used a can of tomatoes and green chilis instead.)
1 pound bulk pork sausage, cooked and drained
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2 cups shredded Monterey Jack cheese
10 large eggs, lightly beaten
1/2 cup 2% milk
1/2 teaspoon each salt, garlic powder, pepper and ground cumin, and
paprika
2 medium tomatoes, sliced
Sour cream and salsa for topping

Directions:
In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers.
In a large bowl, whisk the eggs, milk and salt, pepper, paprika, and ground cumin; pour over cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 3-40 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.