Southwestern Brunch Casserole

4 (4 oz.) cans chopped mild green chilies, drained
9 6" corn tortillas, cut into 1/2 inch strips
12 oz sausage, cooked crumbled and drained
4 oz. hot sausage, cooked crumbled and drained
1 pkg. dry taco seasoning
2 c. shredded monterey jack cheese, shredded
1/2 c. milk
8 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. ground cumin
paprika
cilantro
3 medium tomatoes, sliced
sour cream, optional
salsa, optional

This must be assembled the night/day before serving.

Add 1/2 pkg. taco seasoning to the cooked sausage. In the buttered 13x9x2 in. baking dish, layer 1/2 of chilies, 1/2 tortillas, 1/2 sausage and half of the cheese. Repeat the layers with the second half of the ingredients.
In a separate bowl, combine the milk, eggs, salt, black pepper, garlic salt, onion salt and cumin. Beat together until well mixed and pour over layered ingredients. Arrange tomato slices over the casserole and garnish with the paprika and cilantro.
Chill, covered overnight.
Bake, uncovered at 350 for 45-55 minutes or until firm in the center and lightly browned on the edges. Serve with sour cream and salsa.