- 1 pound bulk pork sausage
- 3/4 cup grated cheese
- 12 eggs, beaten
- 3/4 cup milk
- 2 (4-ounce) cans green chiles, chopped, drained
Brown and crumble sausage; drain. Combine sausage, cheese, eggs, milk, and chiles, then pour into a greased 2 quart casserold pan. Bake at 350′ abotu 35 minutes!