Stampede Casserole

1 ½ lbs. bulk pork sausage
3 4oz. cans diced green chilies, drained (as well as possible)
¾ lb. cheddar cheese, grated
¾ lb. Monterey jack cheese, grated
(I use 1 ½ lbs. preshredded cheddar/jack blend from Costco)
12 eggs, beaten
1 cup milk
2 Tbsp. flour
paprika

Brown sausage and drain well. Drain chilies and set aside one can for later. Layer sausage with cheeses and remaining 2 cans of chilies in a greased 9x13 glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Top with remaining chilies. Sprinkle with paprika and bake at 350 F for 45 minutes.

This can be put together the night before and baked in the morning.