Tortilla Breakfast Strata With Sausage & Green Chiles

1 tablespoon extra-virgin olive oil

1 (14-ounce) Chicken or Turkey Breakfast Sausage

2 small bunches dark leafy greens (about 3/4 pound), such as kale, collards or spinach, stems and tough ribs removed, leaves roughly chopped

2 cups skim-fat milk

3/4 teaspoon fine sea salt

8 eggs or egg beaters

6 (8-inch) whole wheat tortillas

2 cups (about 1/2 pound) grated low-fat Monterey Jack cheese

2 (4-ounce) cans diced mild green chiles

Method:

Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small pieces, until browned, about 10 minutes. Transfer to a plate and return the skillet to medium heat. Add greens, cover and cook, tossing occasionally, until just wilted, 4 to 6 minutes.

In a large bowl, whisk together milk, salt and eggs. Oil a 9x13-inch casserole dish and cover the bottom with 2 tortillas. Top with 1/3 of the cheese and then scatter 1/2 of the greens, sausage and chiles over the top. Pour over 1/3 of the egg mixture and then repeat layering. Top with remaining 2 tortillas and cheese, and pour over remaining egg mixture. Press down firmly to submerge all of the ingredients. Cover and chill for at least 2 hours or up to overnight.

Preheat the oven to 350°F. Uncover and bake until strata is puffed, golden brown and cooked through, about 50 minutes. Set aside for 10 minutes and then serve.