1. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon. Drain well.
2. In lightly greased slow cooker stoneware, layer half the green chiles, half the tortilla strips, half the sausage and then half the cheese. Repeat the layers.
3. In a bowl, beat together milk, eggs, and cumin. Pour over sausage mixture. Sprinkle with paprika. Cover and refigerate overnight.
4. The next day, set insert in slow cooker. Top with tomato slices. Cover and cook on low for 7-9 hours or on high for 3-4 hours. Skim off any accumulated fat. Serve topped with salsa and sour cream.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 6|
|Calories from Fat: 580 (59%)|
|Amt Per Serving||% DV|
|Total Fat 64.4g||86 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 25.2g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 436.9mg||134 %|
|Sodium 1535.2mg||53 %|
|Potassium 809.8mg||21 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 43.5g|
|Protein 48.7g||70 %|
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Calories per serving: 975
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