1 tbsp. butter
4 to 5 green onions, chopped
12 corn tortillas
2 c. milk
1/2 tsp. salt
1/2 c. tomato sauce, taco sauce, or picante sauce
1/2 lb. pork sausage, crumbled
1/3 c. chopped sweet pepper
1 1/2 c. shredded Cheddar cheese
4 eggs
1 can chopped green chilies

Butter an 8 x 8 x 2 inch pan. Saute sausage, green onion, and green pepper in large skillet over medium heat until sausage is browned, about 8 minutes. Drain off excess fat. Arrange 4 tortillas in bottom of prepared baking dish. Top with half the sausage mixture and a third of the Cheddar cheese. Top with 4 more tortillas and remaining sausage mixture and another third of the Cheddar cheese. Top with the remaining tortillas. Press tortillas down firmly to pack and even out the mixture. Top with rest of cheese. Combine milk, eggs, salt, tomato sauce, and chilies in bowl. Pour over strata. Cover with plastic wrap. Refrigerate several hours or overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 325 degrees. Remove plastic wrap. Bake strata in 325 degree oven for 40 to 45 minutes. Test center for doneness. Let stand 10 minutes before serving. Garnish with whole, fresh hot chili peppers, if desired.

This is an unusual brunch dish because of the Southwest flavors. May double recipe and use a 9 x 13 inch pan.